Easy Pesto Vegetable Lasagna

Prep Time: 30 min  |  Cook Time: 60 min  |  Servings: 6  |  Calories: 418
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Easy Pesto Vegetable Lasagna
Prep Time
30 min
Cook Time
60 min

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.

  • 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
  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.

Serving Size 6

Calories 418

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 21.00g 35%
Sat. Fat 8.30g 51%
Mono Unsat. Fat 5.40g
Poly Unsat. Fat 0.90g
Cholesterol 44mg 15%
Sodium 901mg 39%
Total Carbohydrate 39g 12%
Dietary Fiber 5g 20%
Sugars 0g
Protein 19g
Vitamin A 496RE
Vitamin C 3mg 10%
Calcium 457mg 43%
Iron 2mg 11%