vegetable pesto lasagna
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| ivillage daily recipe newsletter |
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| a delicious vegetable lasagna. |
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| 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 |
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| preheat oven to 350º 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. |
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| 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. |
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| prep/cook information: |
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| 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 |