Vegetable pesto lasagne

Yield: 10 Servings

Measure Ingredient
12 \N Pieces Lasagne, uncooked
3 cups Low-fat spaghetti sauce (chunky vegetable style)
1½ cup Water
15 ounces Part-skim ricotta cheese
½ cup Egg substitute
½ cup Grated mozzarella cheese (part-skim), divided
¼ teaspoon Black pepper
1 cup Packed fresh basil
¼ cup Grated Parmesan cheese
2 \N Garlic cloves
¼ cup Italian salad dressing (fat-free)
\N \N Vegetable oil cooking spray

This lasagne is especially quick, because you don't need to cook the lasagne before assembling!

In a medium bowl, stir together the spaghetti sauce and water.

Combine ricotta cheese, egg substitute, ¼ cup of the mozzarella cheese and pepper in a bowl. In a food processor or blender, add basil, Parmesan cheese and garlic; process until smooth. Add Italian dressing; process until blended. Fold basil mixture (pesto) into ricotta mixture.

Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1½ cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagne over ricotta, and top with another cup of the sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand

15 minutes before serving.

Each serving provides: 255 Calories; 14⅒ g Protein; 30.7 g Carbohydrates; 8.9 g Fat; 18.3 mg Cholesterol; 504 mg Sodium.

Calories from Fat: 31%

Copyright National Pasta Association () (Reprinted with permission)

Similar recipes