Pesto Lasagna
I am a respiratory therapist new to our clinic, and I can see how important exercise and nutrition are to our patients.
by Ammiee M.
Nutrition information
Servings: 8
Amount per serving
- 208
Calories - 710 mg
Sodium - 17g
Protein - 265mg
Calcium
Ingredients
- 8 oz whole-wheat lasagna noodles
- 15 oz part-skim ricotta
- 1/3 c chopped basil
- 1/4 toasted pine nuts
- 1/3 c packaged pesto
- 4 oz shredded part-skim mozzarella
- 1/2 c chopped hydrated sun-dried tomatoes
- Add All Ingredients
Recipe tips and notes
I like to double this recipe still for a 9 X 13 pan.
Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
Cook the noodles according to the package directions; drain and set aside.
Step 3
Combine the ricotta, basil and pine nuts in a small bowl. Set aside.
Step 4
Spray a 9 X 13 baking dish with cooking spray.
Step 5
Spread 1/3 of the pesto into the bottom of the dish. Cover with half the noodles.
Step 6
Spread half the herb ricotta mixture and sprinkle half the tomatoes over the noodles.
Step 7
Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta herb mixture and sun dried tomatoes, and then cover with the remaining pesto.
Step 8
Sprinkle the mozzarella cheese over the top.
Step 9
Bake for 30-45 minutes or until heated through and bubbling.
