Pesto Vegetarian Lasagna : Recipe of the Week

I am a huge fan of Bethenny Frankel. The Bravo TV reality star-turned-mogul is a true inspiration to hard-working women everywhere—and her recipes are healthy, delicious and make you feel good! Frankel is a New York Times best-selling author of several health food books, along with an amazing book about her life and tips to success: A Place of Yes.

Here is a healthy twist on lasagna that the whole family is sure to enjoy.

Pesto Vegetarian Lasagna

What you need:

• 8 ounces whole wheat lasagna noodles
• 15 ounces part-skim ricotta
• 1/3 cup chopped basil
• 1/4 cup toasted pine nuts
• 1/3 cup packaged pesto
• 4 ounces shredded part-skim mozzarella

What you do:

1. Preheat the oven to 350 degrees. Cook the noodles according to the package directions. Set aside.
2. Combine the ricotta, basil, and pine nuts in a small bowl. Set aside.
3. Spray a 9×13 baking pan with cooking spray. Spread 1/3 of the pesto into the bottom of the pan. Cover with half the noodles. Spread half of the herb-ricotta mixture over the noodles.
4. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Sprinkle the mozzarella cheese over the top.
5. Bake for 30 to 45 minutes or until heated through and bubbling.

Serve and enjoy!