Pesto Lasagna

I am a respiratory therapist new to our clinic, and I can see how important exercise and nutrition are to our patients.

by Ammiee M.

Nutrition information

Servings: 8

Amount per serving

  • 208
    Calories
  • 710 mg
    Sodium
  • 17g
    Protein
  • 265mg
    Calcium

Ingredients

  • 8 oz whole-wheat lasagna noodles
  • 15 oz part-skim ricotta
  • 1/3 c chopped basil
  • 1/4 toasted pine nuts
  • 1/3 c packaged pesto
  • 4 oz shredded part-skim mozzarella
  • 1/2 c chopped hydrated sun-dried tomatoes
  • Add All Ingredients

Recipe tips and notes

I like to double this recipe still for a 9 X 13 pan.

Instructions

Step 1
Preheat oven to 350 degrees.

Step 2
Cook the noodles according to the package directions; drain and set aside.

Step 3
Combine the ricotta, basil and pine nuts in a small bowl. Set aside.

Step 4
Spray a 9 X 13 baking dish with cooking spray.

Step 5
Spread 1/3 of the pesto into the bottom of the dish. Cover with half the noodles.

Step 6
Spread half the herb ricotta mixture and sprinkle half the tomatoes over the noodles.

Step 7
Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta herb mixture and sun dried tomatoes, and then cover with the remaining pesto.

Step 8
Sprinkle the mozzarella cheese over the top.

Step 9
Bake for 30-45 minutes or until heated through and bubbling.