vegetable pesto lasagna
 
ivillage daily recipe newsletter 
 
a delicious vegetable lasagna. 
 
12   lasagna noodles
3 cup  chunky vegetable spaghetti sauce
1-1/2 cup  water
1   15 oz container part skim ricotta cheese
1/2 cup  egg substitute
1/2 cup  part skim mozzarella cheese, grated and divided
1/4 tsp  pepper
1 cup  fresh basil
1/4   grated cup parmesan cheese
2 clove  garlic
1/2 cup  italian salad dressing fat-free
  vegetable cooking spray
 
preheat oven to 350 f. 
in a medium bowl, stir together the spaghetti sauce and water, and set 
aside. 
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 and 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. 
 
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. 
 
prep/cook information: 
 
prep time: 20 minutes 
cook time: 1 hour 10 minutes 
serves: 8 
 
 
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(ID: 75189) Mirror: rec.food.recipes: Fri, Dec 31, 2004


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