Name: Vegetable Pesto Lasagne
Ingredients: 12 Pieces Lasagne; uncooked; 3 c Low-fat; chunky vegetable spaghetti sauce; 1 1/2 c Water; 1 Container part-skim ricotta cheese; (15 oz.); 1/2 c Egg substitute; 1/2 c Grated part-skim mozzarella cheese; divided; 1/4 ts Black pepper; 1 c Packed fresh basil; 1/4 c Grated Parmesan cheese; 2 Cloves garlic; 1/4 c Fat-free Italian salad dressing; Vegetable oil cooking spray

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Italian	Pasta	10	Servings

INGREDIENTS

12		Pieces Lasagne; uncooked
3	c	Low-fat; chunky vegetable spaghetti sauce
1 1/2	c	Water
1		Container part-skim ricotta cheese; (15 oz.)
1/2	c	Egg substitute
1/2	c	Grated part-skim mozzarella cheese; divided
1/4	ts	Black pepper
1	c	Packed fresh basil
1/4	c	Grated Parmesan cheese
2		Cloves garlic
1/4	c	Fat-free Italian salad dressing
		Vegetable oil cooking spray

INSTRUCTIONS

In a medium bowl, stir together the spaghetti sauce and water. Combine
ricotta cheese, egg substitute, 1/4 cup of the mozzarella cheese and pepper
in a bowl. In a food processor or blender, add basil, Parmesan cheese and
garlic; process until smooth. Add Italian dressing; process until blended.
Fold basil mixture (pesto) into ricotta mixture.
Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the
sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3
lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the
sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of
lasagne over ricotta, and top with another cup of the sauce. Spread
remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over
ricotta mixture and cover with remaining sauce.
Preheat oven to 350º F. Cover lasagne with foil and bake for 1 hour and 5
minutes. Uncover lasagne, sprinkle remaining mozzarella cheese on top and
bake an additional 5 minutes uncovered. Cover and let stand 15 minutes
before serving.
Each serving provides: 255 Calories; 14.1 g Protein; 30.7 g Carbohydrates;
8.9 g Fat; 18.3 mg Cholesterol; 504 mg Sodium. Calories from Fat: 31%
This lasagne is especially quick, because you don't need to cook the
lasagne before assembling! Serves 10
Posted to recipelu-digest Volume 01 Number 450 by Bunny
<layla696@ix.netcom.com> on Jan 4, 1998

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