Recipes // 02.1.12 // 1 Comments

Pesto Vegetarian Lasagna

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.


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279 days ago

I would like to know about some taste carb free recipes, please help. Thanks, Teresa

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