Vegetable Pesto Lasagne from the Recipes EU Collection

 


Vegetable Pesto Lasagne Recipe

...brought to you by Recipes EU



Vegetable Pesto Lasagne
12 Pieces Lasagne, uncooked
3 cup Low-fat spaghetti sauce
- (chunky vegetable style)
1 1/2 cup Water
15 oz Part-skim ricotta cheese
1/2 cup Egg substitute
1/2 cup Grated mozzarella cheese
- (part-skim), divided
1/4 tsp Black pepper
1 cup Packed fresh basil
1/4 cup Grated Parmesan cheese
2 Garlic cloves
1/4 cup Italian salad dressing
-(fat-free)
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, 1/4 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 1 1/2 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; 14.1 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 (http://www.ilovepasta.org)
(Reprinted with permission)
 


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Vegetable Pesto Lasagne - a delicious recipe from Recipes.eu.com