Recipe - Vegetable Pesto Lasagne

12 Pieces Lasagne; uncooked
3 cup Lowfat; chunky vegetable
spaghetti sauce
1 One half cup Water
1 Container partskim ricotta
cheese; (15 oz.)
One half cup Egg substitute
One half cup Grated partskim mozzarella
cheese; divided
One fourth teaspoon Black pepper
1 cup Packed fresh basil
One fourth cup Grated Parmesan cheese
2 Cloves garlic
One fourth cup Fatfree Italian salad
dressing
Vegetable oil cooking spray

In a medium bowl, stir together the spaghetti sauce and water. Combine
ricotta cheese, egg substitute, One fourth cup of the mozzarella cheese and pepper
in a bowl. In a food processor or blender, add basil, Parmesan cheese and
garlic; process until smooth. Add Italian dressing; process until blended.
Fold basil mixture (pesto) into ricotta mixture.

Spray a 9 x 13inch baking pan with cooking spray. Spread 1 cup of the
sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3
lengthwise, 1 widthwise) over the sauce. Cover with 1 One half cups of the
sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of
lasagne over ricotta, and top with another cup of the sauce. Spread
remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over
ricotta mixture and cover with remaining sauce.

Preheat oven to 350º F. Cover lasagne with foil and bake for 1 hour and 5
minutes. Uncover lasagne, sprinkle remaining mozzarella cheese on top and
bake an additional 5 minutes uncovered. Cover and let stand 15 minutes
before serving.

Each serving provides: 255 Calories; 14.1 g Protein; 30.7 g Carbohydrates;
8.9 g Fat; 18.3 mg Cholesterol; 504 mg Sodium. Calories from Fat: 31%

This lasagne is especially quick, because you don't need to cook the
lasagne before assembling! Serves 10
Posted to recipeludigest Volume 01 Number 450 by Bunny
layla696@ix.netcom.com on Jan 4, 1998