Spinach Pesto and Artichoke Lasagna ( Pasta Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Skim Ricotta, 4 Tablespoons Pesto, 1 Egg white, 5 ounce box spinach thawed, 18 Wonton Wrapers, 8 oune jar Roasted red peppers drained , 1/4 cup Mozzarella cheese, 2 tablespoons Parmesan cheese
6 Servings,
Combine, Ricotta, 2 tabelspoons pesto and egg white. Stir well
Heat spinach in skillet for 2 min. Spread remaing 2 tablespoons of pesto into a 8x8 baking dish; top with 6 wontons, overlaping slightly. layer half of ricotta mix evenly over wonton. add half of peppers over ricotta. Top Peppers with another 6 wontons and remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and Spinach. Sprinkle with Mozz. and parm. Cover tightly with Foil and bake for 20 min or until cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user TIFFANY122807.
Combine, Ricotta, 2 tabelspoons pesto and egg white. Stir well
Heat spinach in skillet for 2 min. Spread remaing 2 tablespoons of pesto into a 8x8 baking dish; top with 6 wontons, overlaping slightly. layer half of ricotta mix evenly over wonton. add half of peppers over ricotta. Top Peppers with another 6 wontons and remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and Spinach. Sprinkle with Mozz. and parm. Cover tightly with Foil and bake for 20 min or until cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user TIFFANY122807.
Nutritional Info Amount Per Serving
- Calories: 241.0
- Total Fat: 11.3 g
- Cholesterol: 37.8 mg
- Sodium: 452.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.5 g
- Protein: 13.7 g
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