| | Vegetable Pesto Lasagna 12 pieces of Lasagne, uncooked
3 cups of low-fat, chunky vegetable spaghetti sauce
1 1/2 cups of water
one 15 ounce container of part-skim Ricotta cheese
1/2 cup of egg substitute
1/2 cup of grated part-skim Mozzarella cheese, divided
1/4 teaspoon of black pepper
1 cup of packed fresh basil
1/4 cup of grated Parmesan cheese
2 cloves garlic
1/4 cup of fat-free Italian salad dressing
Vegetable oil cooking spray |
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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 × 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 350ºF. 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.
Source: National Pasta Association
Per Serving (excluding unknown items): 167 Calories; 7g Fat (35.5% calories from fat); 11g Protein; 16g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : This lasagne is especially quick, because you don't need to cook the lasagne before assembling!
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