Basil Pesto and Sun Dried Tomato Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1-1/2 Boxes (20 oz) or 15 noodles Whole Wheat Lasagna Basil Pesto Sauce 1-1/2 cups 8 oz Shredded Low Fat Mozzarella Cheese15 oz. Low Fat Ricotta Cheese28 oz can low salt crushed tomatoes1 cup dry Sun Dried Tomatoes (no oil)1/2 teasppon salt or to taste
In a very large pot of boiling water, cook lasagna noodles for 7 minutes or according to directions for al dente.
Pre-heat the Oven to 350 degrees.
Lay a fresh clean cotton towel on a cleaned surface counter. Drain the noodles in a large colander, and rinse them under cold water, laying each noodle out flat on the towel, and stacking them as needed.
Grease a 13" x 9" pyrex or lasagna pan with vegetable shortening. Open the can of crushed tomatoes, and add the salt (or to taste) directly to the tomatoes in the can and stir well. Spoon out 1/2 of the can of tomatoes into the lasagna pan across the bottom to cover, saving 1/2 can of tomatoes for the finishing.
Layer the lasagna and ingredients into the pan of tomatoes as follows:
Two layers of the noodles - 3 per layer, doubled. 1/3 of the pesto spread out on the noodles with the back of a large metal spoon. 1/3 of the sun dried tomatoes, and 1/3 of the ricotta cheese in small scoops in 1 to 2 inch intervals on top. Sprinkle with 1/3 of the shredded mozarella.
Layer 6 more noodles on top and repeat the process with 1/3 of the ingredients.
Layer last 3 noodles and repeat again the with the remaining ingredients.
Spoon the 1/2 can crushed tomatoes over the top of the lasagna in patches around the cheese areas, and along all four sides of the lasagna, but do not overfill too high.
Cover lightly with aluminum foil, and bake in pre-heated oven at 350 degrees for 50 minutes, or until bubbling. Remove foil and continue to bake until top is golden and bubbly hot along the sides.
Cut with a flat knife into 8 big pieces, serve with a spatula. Serve HOT.
Serving Size: makes 8 big lasagna servings
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
Pre-heat the Oven to 350 degrees.
Lay a fresh clean cotton towel on a cleaned surface counter. Drain the noodles in a large colander, and rinse them under cold water, laying each noodle out flat on the towel, and stacking them as needed.
Grease a 13" x 9" pyrex or lasagna pan with vegetable shortening. Open the can of crushed tomatoes, and add the salt (or to taste) directly to the tomatoes in the can and stir well. Spoon out 1/2 of the can of tomatoes into the lasagna pan across the bottom to cover, saving 1/2 can of tomatoes for the finishing.
Layer the lasagna and ingredients into the pan of tomatoes as follows:
Two layers of the noodles - 3 per layer, doubled. 1/3 of the pesto spread out on the noodles with the back of a large metal spoon. 1/3 of the sun dried tomatoes, and 1/3 of the ricotta cheese in small scoops in 1 to 2 inch intervals on top. Sprinkle with 1/3 of the shredded mozarella.
Layer 6 more noodles on top and repeat the process with 1/3 of the ingredients.
Layer last 3 noodles and repeat again the with the remaining ingredients.
Spoon the 1/2 can crushed tomatoes over the top of the lasagna in patches around the cheese areas, and along all four sides of the lasagna, but do not overfill too high.
Cover lightly with aluminum foil, and bake in pre-heated oven at 350 degrees for 50 minutes, or until bubbling. Remove foil and continue to bake until top is golden and bubbly hot along the sides.
Cut with a flat knife into 8 big pieces, serve with a spatula. Serve HOT.
Serving Size: makes 8 big lasagna servings
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
Nutritional Info Amount Per Serving
- Calories: 475.2
- Total Fat: 10.5 g
- Cholesterol: 13.3 mg
- Sodium: 501.9 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 10.9 g
- Protein: 24.8 g
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