This vegetable filled take on traditional lasagna has pesto instead of marinara sauce for a unique and delicious flavor. For a dairy free version of this lasagna, click here.
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
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.