Free Recipe Vegetable Pesto Lasagne
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Vegetable Pesto Lasagne Recipe
12 Pieces Lasagne; uncooked
3 c Low-fat; chunky vegetable
-spaghetti sauce
1-1/2 c Water
1 Container part-skim ricotta
-cheese; (15 oz.)
1/2 c Egg substitute
1/2 c Grated part-skim mozzarella
-cheese; divided
1/4 ts Black pepper
1 c Packed fresh basil
1/4 c Grated Parmesan cheese
2 Cloves garlic
1/4 c Fat-free Italian salad
-dressing
Vegetable oil cooking spray
Vegetable Pesto Lasagne Preparation
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 350º 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% This lasagne is especially quick, because you don”t need to cook the lasagne before assembling! Serves 10 Volume 01 Number 450 by Bunny <layla696@ix.netcom.com> on Jan 4, 1998
Cooking Temperature:
Recipe Serves: 10
How Do You Cook Vegetable Pesto Lasagne?
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