Ingredients
- 1 box 100% whole wheat lasagna noodles
- 1 15 oz container part skim ricotta cheese
- ½ cup chopped fresh basil
- 1 cup chopped fresh spinach
- 1 small zucchini, shredded
- 6 oz sundried tomatoes, chopped (if using sundried tomatoes in olive oil-look for a brand that doesn’t contain sulfites; drain well before using).
- ¼ cup pine nuts or slivered almonds (can be toasted if time permits but not necessary)
- 2 TBSP plus ¼ cup pesto, recipe here, or use prepared pesto
- 4 oz shredded mozzarella cheese
Instructions
- Preheat oven to 350° F.
- Boil water and cook lasagna noodles according to package directions.
- Combine ricotta, basil, spinach, zucchini, sundried tomatoes and pine nuts or almonds in a bowl.
- Spread 2 TBSP pesto across the bottom of a 9 x 13 glass baking dish then cover with ⅓ of the noodles.
- Spread ½ of the ricotta vegetable mixture over noodles.
- Cover with another layer of noodles and the remaining ricotta vegetable mixture.
- Top with the remaining noodles then cover with ¼ cup pesto.
- Sprinkle mozzarella cheese over.
- Bake for 30-45 minutes, until heated through and bubbly. (Alternatively, to speed bake time, lasagna can be heated in microwave oven for 10 minutes then warmed in 350° oven until bubbly and lightly browned at edges).
- Let stand a few minutes before cutting into lasagna. Serve warm, garnished with a basil sprig if desired.
Find it online: https://drrania.com/recipes/vegetable-pesto-lasagna/