Pesto Vegetarian Lasagna
Great veggie lasagna!
Makes 4 servings
8 ounces whole wheat lasagna noodles
15 ounces part-skim ricotta
1/3 cup chopped basil
1/4 cup toasted pine nuts
1/3 cup packaged pesto
4 ounces shredded part-skim mozzarella
Preheat the oven to 350. Cook the noodles according to the package directions. Set aside.
Combine the ricotta, basil, and pine nuts in a small bowl. Set aside.
Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the pesto into the bottom of the pan. Cover with half the noodles. Spread half the herb-ricotta mixture over the noodles.
Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Sprinkle the mozzarella cheese over the top.
Bake for 30 - 45 minutes or until heated through and bubbling.