A great recipe that I modified from Bethanny Frankel.
Ingredients
8 ounces whole wheat lasagna noodles found at Whole Foods
15 ounces part-skim ricotta or two containers
4-5 carrots chopped
3 zucchini chopped
1 lbs. of pre-washed baby spinach
1/3 cup chopped basil
1/4 cup toasted pine nuts
1/3 cup packaged pesto
4 ounces shredded mozzarella
Directions
1. Preheat the oven to 350.
2. Saute the zucchini, carrots.
3. Saute spinach. Set aside.
4. Cook the noodles according to the package directions. Set aside and cool with cold water or olive oil so that they don't stick.
5. Combine the ricotta, basil, and pine nuts in a small bowl. Set aside.
6. Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the pesto into the bottom of the pan. Cover with half the noodles. Spread half the herb-ricotta mixture over the noodles. Add vegetables.
7. Repeat with another 1/3 of the pesto, noodles, the remaining ricotta-herb mixture, vegetables and remaining noodles then cover the whole thing with the pesto. Sprinkle the mozzarella cheese over the top. Top with oregano and red pepper flakes.
8. Cover pan with aluminum foil.
9. Bake for 35 - 40 minutes or until heated through and bubbling.
Makes 8 servings.
No comments:
Post a Comment