Pesto Lasagna By: Ammiee M.
I am a respiratory therapist new to our clinic, and I can see how important exercise and nutrition are to our patients.
- 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
Preheat oven to 350 degrees.
Cook the noodles according to the package directions; drain and set aside.
Combine the ricotta, basil and pine nuts in a small bowl. Set aside.
Spray a 9 X 13 baking dish with cooking spray.
Spread 1/3 of the pesto into the bottom of the dish. Cover with half the noodles.
Spread half the herb ricotta mixture and sprinkle half the tomatoes over the noodles.
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.
Sprinkle the mozzarella cheese over the top.
Bake for 30-45 minutes or until heated through and bubbling.
I like to double this recipe still for a 9 X 13 pan.
- Servings: 8
Amount per serving:
- Calories: 258
- Fat: 8 g
- Sodium: 710 mg
- Protein: 17 g
- Calcium: 265 mg
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