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Yummy Veggie Lasagna

Pesto Vegetarian Lasagna


I'm all for eating lasagna, but I don't like the super heavy ones. So my go-to version is a veggie lasagna that 's greener and fresher tasting ( this one's all about pesto!) and less fattening than the usual recipe. to make preheat oven to 350. Cook 8 whole wheat lasagna noodles according to package directions. Combine 15 ounces part skim ricotta, 1/2 cup finely chopped basil, 1 tablespoon finely chopped oregano, and 1/4 cup toasted pine nuts in a small bowl. coat a lasagna pan with cooking spray; spread 2 tablespoons store bought pesto across the bottom of the pan, then cover with half the noodles. Spread the herb ricotta mixture over the noodles, and top with the remaining noodles. Cover with 1/4 cup pesto and sprinkle 4 oz shredded part skim mozzarella over the top. Bake for 30-40 minutes, or until heated through and bubbling. Makes 8 servings

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