Pesto Vegetarian Lasagna
struggling_to_maintain
Posts: 8 Member
This is so friggen good and the nutritional stats are great!
Preheat oven to 350. Cook 8 whole wheat lasagna noodles according to package directions. combine 15 ounces part-skim ricotta, 1/2 cup finely chopped basil, and 1/4 cup toasted pine nuts in a small bowl. Coat a lasagna pan with cooking spray; spread 2 tablespoons store-bought pesto across the bottom of the pan, then cover with half the noodles. Spread the herb-ricotta mixture over the noodles, and top with the remaining noodles. Cover with 1/4 cup pesto and sprinkles 4 ounces shredded part-skim mozzarella over the top. Bake for 30-45 minutes, or until heated through and bubbling. Makes 8 servings. Just 287 calories a slice!
Preheat oven to 350. Cook 8 whole wheat lasagna noodles according to package directions. combine 15 ounces part-skim ricotta, 1/2 cup finely chopped basil, and 1/4 cup toasted pine nuts in a small bowl. Coat a lasagna pan with cooking spray; spread 2 tablespoons store-bought pesto across the bottom of the pan, then cover with half the noodles. Spread the herb-ricotta mixture over the noodles, and top with the remaining noodles. Cover with 1/4 cup pesto and sprinkles 4 ounces shredded part-skim mozzarella over the top. Bake for 30-45 minutes, or until heated through and bubbling. Makes 8 servings. Just 287 calories a slice!
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