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
Food Tip |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
This Recipe for Vegetable Pesto Lasagne is one of thousands in the Recipes-to-go Meal Cookbook.
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
If you enjoy this Vegetable Pesto Lasagne Recipe - you should enjoy the recipe collections you can find on the websites below:
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This is a recipe for Vegetable Pesto Lasagne from the recipe cookbook of Recipes-to-go (Meal)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
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