• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Vegetable Pesto Lasagne

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 12 Pieces Lasagne; uncooked
  • 3 c Low-fat; chunky vegetable
  • -spaghetti sauce
  • 1 1/2 c Water
  • 1 Container part-skim ricotta
  • -cheese; (15 oz.)
  • 1/2 c Egg substitute
  • 1/2 c Grated part-skim mozzarella
  • -cheese; divided
  • 1/4 ts Black pepper
  • 1 c Packed fresh basil
  • 1/4 c Grated Parmesan cheese
  • 2 Cloves garlic
  • 1/4 c Fat-free Italian salad
  • -dressing
  • Vegetable oil cooking spray


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 350ยบ 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%

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