12 pieces lasagne, uncooked
3 cup low-fat spaghetti sauce (chunky ve, getable style)
1 1/2 cup water
15 oz part-skim ricotta cheese
1/2 cup egg substitute
1/2 cup grated mozzarella cheese (part-ski, m), 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)
1 vegetable oil cooking spray
A Recipe for
Vegetable Pesto Lasagne
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This Recipe for Vegetable Pesto Lasagne is one of thousands in the Recipes-to-go Meal Cookbook.
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
If you enjoy this Vegetable Pesto Lasagne Recipe - you should enjoy the recipe collections you can find on the websites below:
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
This is a recipe for Vegetable Pesto Lasagne from the recipe cookbook of Recipes-to-go (Meal)
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This lasagne is especially quick, because you don't 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)
Serves: 10
Vegetable Pesto Lasagne Recipe brought to you by Recipes To-Go