Vegetable Pesto Lasagna

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Vegetable Pesto Lasagna

 

12 pieces lasagna; uncooked

3 cups chunky vegetable pasta sauce

1 1/2 cups water

1 container part-skim ricotta

1/2 cup egg substitute or 2 beaten eggs

1/2 cup grated part-skim mozzarella

1/4 teaspoon black pepper

1 cup packed fresh basil

1/4 cup grated parmesan cheese

2 cloves garlic

1/4 cup fat-free Italian salad dressing

vegetable oil cooking spray

 

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

lasagna (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

lasagna over ricotta, and top with another cup of the sauce. Spread remaining

ricotta mixture on top. Arrange final 4 pieces of lasagna over ricotta mixture

and cover with remaining sauce. Preheat oven to 350 degrees. Cover lasagna with

foil and bake for 1 hour and 5 minutes. Uncover lasagna, sprinkle remaining

mozzarella cheese on top and

bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before

serving.

Each serving provides: Serves 10

 

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