Vegetable Lasagna

  • 1/2 c. pesto
  • 1/3 c. heavy cream
  • 1/2 c. green beans, cut into 1" pieces
  • 1 c. zucchini, peeled and cubed
  • 1/2 c. green peppers, chopped
  • 4 rip tomatoes, cut 1/4" thick
  • 9 no-boil lasagna noodles
  • 6 T. nonfat ricotta cheese
  • Italian seasoning to taste
  • 1 c. shredded cheese

In a large bowl, mix pesto and cream until blended. Add beans, zucchini, and peppers. Toss to coat.

In a 9" x 13" baking pan, create layers as follows:

  1. tomatoes
  2. 3 lasagna noodles
  3. pesto-veggie mixture
  4. ricotta cheese
  5. 3 lasagna noodles
  6. tomatoes
  7. pesto-veggie mixture
  8. 3 lasagna noodles
  9. shredded cheese

Cover with aluminum foil and bake in a 350 degree oven for 30-40 minutes or until a fork can easily pierce first layer. Serve hot with warm Italian bread and a garden salad.

  • Yields: 1 - 9" X 13" pan
  • Preparation Time: 45 minutes
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