Vegetable Lasagne with Sundried Pesto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.4
  • Total Fat: 4.9 g
  • Cholesterol: 9.5 mg
  • Sodium: 457.3 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 9.3 g

View full nutritional breakdown of Vegetable Lasagne with Sundried Pesto calories by ingredient


Introduction

Great recipe and extremely delicioso! Great recipe and extremely delicioso!
Number of Servings: 4

Ingredients

    4 No Boil Lasagne Noodles - Whole Foods
    1 cup of Skim Mozzarella Cheese
    2 Tbsp of Sundried Tomato Pesto
    1 clove of garlic diced
    1 medium red onion sliced
    1 cup of Fire Roasted Red Peppers
    1 cup of Spinach, frozen
    1/2 cup of Ricotta Cheese
    2 cup of Zuchinni sliced
    1 cup of Spaghetti Sauce

Directions

In a saute pan, add garlic and pesto with a drizzle of EVOO. Add sliced onion and saute on low heat. Add cup of spaghetti sauce and simmer. In a food processor add the slicing attachment and slice a zuchinni. Depending on size you may be able to get 2 cups from 1 zuchinni. Assemble lasagna, one layer of lasagne noodle, then zuchinni slices, spinach, roasted red peppers, sauce, 1/4 of the ricotta cheese, and repeat. Top off with mozzerella cheese. Cover in aluminum foil and bake for 30 minutes on 350.

Number of Servings: 4

Recipe submitted by SparkPeople user AOSBURN.