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| Vegetable Pesto Lasagna
12 Pieces of Lasagna; uncooked
3 cups of low-fat; chunky vegetable
1 1/2 cups of water
1 Container part-skim ricotta
1/2 cup of egg substitute
1/2 cup of grated part-skim mozzarella
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 x 13-inch baking pan with cooking 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 on top. Arrange another 4 pieces of lasagna 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. Preheat oven to 350ºF. 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. 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% This lasagna is especially quick, because you don't need to cook the lasagna before assembling! Serves 10 Posted to recipelu-digest Volume 01 Number 450 by Bunny <layla696@ix.netcom.com> on Jan 4, 1998 |
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