Vegetable Pesto Lasagne Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
12 Pieces: Lasagne, uncooked
3 cup: Low-fat spaghetti sauce, chunky vegetable style
1 1/2 cup: Water,
15 ounce: Part-skim ricotta cheese,
1/2 cup: Egg substitute,
1/2 cup: Grated mozzarella cheese, (part-skim), divided
1/4 tsp: Black pepper,
1 cup: Packed fresh basil,
1/4 cup: Grated Parmesan cheese,
2: Garlic cloves,
1/4 cup: Italian salad dressing, fat-free
Vegetable oil cooking spray,
Directions:
This lasagne is especially quick, because you dont need to cook the
lasagne before assembling!
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 350 degrees 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%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
lasagne before assembling!
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 350 degrees 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%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp