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Easy Pesto Vegetable Lasagna

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Easy Pesto Vegetable Lasagna

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Directions

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 6

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

DIRECTIONS

  • 1

    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.

  • 2

    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.

  • 3

    Cover with foil. Bake in preheated 375°F oven 45 minutes. Uncover and bake 10 minutes or until hot and bubbly.

Nutrition

Nutrition Facts

Serves: 6

Amount Per Serving

Calories 420

Total Fat 22.4g

Saturated Fat 10.1g

Trans Fat 5.7g

Polyunsaturated Fat 0.9g

Cholesterol 46mg

Sodium 924mg

Carbohydrates 35g

Protein 20g

Dietary Fiber 5g

Vitamin A 180RE

Vitamin C 6mg

Calcium 430mg

Iron 2mg

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