Recipe Renovation: Vegetable Lasagna
Try this easy and healthy recipe for dinner tonight!
Regular lasagna can have up to 850 calories and 47 grams of fat per serving, but Bethenny's recipe renovation cuts it down to 361 calories and 18 grams of fat per serving!
Check out more of her recipe renovation tips to see what substitutions you can make in your favorite recipes!
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.