Italian
Easy Pesto Vegetable Lasagna
Prep Time: 30 min | Cook Time: 60 min | Servings: 6 | Calories: 418
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Prep Time
30 min
Cook Time
60 min
Servings
6
Calories
418
This easy and tasty lasagna recipe turns out a dish that has layer upon layer of tender noodles covered with pesto sauce, fresh vegetables, red tomato sauce and smooth, creamy Sargento® Part-Skim Ricotta Cheese that gives every serving of this lasagna the perfect amount of cheesiness with each heaping forkful.
Ingredients
- 2 tsp. olive oil
- 3 cups (12 oz.) assorted cut-up fresh vegetables (broccoli, bell peppers, carrots, zucchini)
- 4 Tbsp. pesto sauce, divided
- 1 jar (26 oz.) spaghetti sauce
- 6 no-boil lasagna noodles (from 8 oz. pkg.)
- 2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
- 8 slices Sargento® Sliced Mozzarella Cheese
Directions
- Heat oil in large non-stick skillet over medium heat. Add vegetables and cook 5 minutes, stirring constantly. Stir in 2 tablespoons pesto sauce. Add spaghetti sauce; heat to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
- Combine Ricotta cheese and remaining pesto sauce. Spread 1 cup sauce in bottom of 8x8-inch pan. Layer 2 noodles, half the Ricotta mixture, 1 cup sauce and 4 slices cheese in dish. Repeat layering with 2 noodles, remaining Ricotta mixture, 1 cup sauce, 2 noodles and remaining sauce. Top with remaining 4 slices cheese.
- Cover with foil. Bake in preheated 375°F oven 45 minutes. Uncover and bake 10 minutes or until hot and bubbly.
