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:
- Preheat the oven to 350 degrees. Cook the noodles according to the package directions. Set aside.
- Combine the ricotta, basil, and pine nuts in a small bowl. Set aside.
- 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.
- 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.
- Bake for 30 to 45 minutes or until heated through and bubbling.
Serve and enjoy!