Vegetable Pesto Lasagna

6 Servings
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Vegetable Pesto Lasagna Ingredients

12 Lasagna noodles uncooked	1/4 teaspoon of black pepper
3 cups low-fat chunky vegetable spaghetti sauce	1 cup of packed fresh basil
1 1/2 cups of water	1/4 cup of grated Parmesan cheese
1 container Part Skim Ricotta	2 cloves garlic
1/2 cup of egg substitute	1/4 cup of fat-free Italian salad dressing
1/2 cup of grated part-skim Mozzarella cheese divided	Cooking Spray

Instructions for Vegetable Pesto Lasagna

Combine all of the ingredients except the sauce, the noodles and the mozarella.

Spray a 9 ? 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 350?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.

Main Ingredient: PastaCuisine: Italian