PESTO LASAGNA
Ingredients:
1/2 pound lasagna noodles, cooked
16 ounce ricotta cheese, lite
1/2 cup basil pesto
1/2 cup parmesan cheese, grated
4 ounce mozzarella cheese, part skim, shredded
Directions:
1. Place single layer of pasta in 11” x 7” baking dish.
2. Combine ricotta, pesto, 1/4 cup parmesan.
3. Top lasagna with 1/3 cheese mixture. Top with 3 tablespoons mozzarella cheese.
4. Repeat layers with noodles and cheese, ending with noodles.
5. Sprinkle top noodles with rest of parmesan and mozzarella.
6. Bake, covered, 350 degrees, for 1 hour.
7. Cut into 8 pieces.
Serves 8
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Nutrition Facts |
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| Serving Size: 1 Piece |
% Daily Value |
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| Calories 270 Calories from fat: 90 | |||
| Total Fat 10g |
15% |
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| Saturated Fat 4g |
20% |
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| Cholesterol 30mg |
10% |
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| Sodium 370mg |
15% |
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| Total Carbohydrate 27g |
9% |
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| Dietary Fiber 2g |
8% |
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| Sugars 3g |
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| Protein 15g |
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| Vitamin A 8% Vitamin C 2% | |||
| Calcium 35% Iron 6% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: how to make pesto, pesto lasagna, pesto recipes, pestos, vegetable lasagna recipe