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Vegetable Pesto Lasagna




Source of Recipe


ilovepasta.org






Recipe Introduction


This lasagna is especially quick, because you don't need to cook the lasagna before assembling!





List of Ingredients



• 12 pieces lasagna, uncooked
  
• 3 cups low-fat, chunky vegetable spaghetti sauce
  
• 1 1/2 cups water
  
• 1 (15 oz) container part-skim ricotta cheese
  
• 1/2 cup egg substitute
  
• 1/2 cup grated part-skim mozzarella cheese, divided
  
• 1/4 tsp black pepper
  
• 1 cup packed fresh basil
  
• 1/4 cup grated Parmesan cheese
  
• 2 cloves garlic
  
• 1/4 cup fat-free Italian salad dressing
  
• olive oil cooking spray
  






Instructions



1. In a medium bowl, stir together the spaghetti sauce and water.
   
2. Combine ricotta cheese, egg substitute, 1/4 cup of the mozzarella cheese and pepper in a bowl. In a food processor, add basil, Parmesan cheese, and garlic; process until smooth. Add Italian dressing; process until blended. Fold basil mixture (pesto) into ricotta mixture.
   
3. Spray a 9x13-inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture over the top. Arrange another 4 lasagna pieces over ricotta, and top with another cup of the sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagna over ricotta mixture and cover with remaining sauce.
   
4. Preheat oven to 350 degrees. Cover lasagna with foil and bake for 1 hour and 5 minutes. Uncover lasagna, sprinkle remaining mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
   






Final Comments


Serves 10