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Ricotta Lasagna with Sun-dried Tomato Pesto Sauce
- Prep Time -
- Cook Time -
- Serves 8
Provided by allyouneedischeese.ca
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1. Ingredients
- 12 to 16 whole wheat lasagna noodles
- 2 cups (500 mL) choice of tomato sauce
- 2 cups (500 mL) Canadian Ricotta cheese or Canadian Cottage cheese
- 1 cup (250 mL) pesto sauce
- 1/2 cup (125 mL) sun-dried tomatoes in oil
- 1/2 cup (125 mL) vegetable broth
- 1 cup (250 mL) grated Canadian Mozzarella cheese
Nutrition Info
Per Serving
- Protein: 23 g
- Fat: 23 g
- Calcium: 305 mg
2. Cooking Directions
- Preheat oven to 375 °F (190 °C).
- Cook pasta according to cooking instructions on package until 'al dente'. Drain and set aside.
- Spread half the tomato sauce in 9- x 12-inch (22.5 x 30 cm) lasagna baking dish. Cover with lasagna noodles. Spread evenly with Canadian Ricotta cheese or Canadian Cottage cheese. Top with lasagna noodles and cover with remaining tomato sauce. Top again with lasagna noodles. Cover with pesto sauce and arrange sun-dried tomatoes evenly over sauce. Cover with lasagna noodles and sprinkle with broth. Top with Canadian Mozzarella cheese.
- Bake for 40 to 45 minutes. Remove from oven and cool for 10 minutes before serving. Serve with whole wheat bread rolls and a green salad.
Yield: 8 servings
3. Still Hungry?
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