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Easy Pesto Vegetable Lasagna
Makes 6 Servings
*2 teaspoons olive oil
*3 cups (12 ounces) assorted cut-up fresh vegetables (broccoli, bell peppers, carrots, zucchini)
*4 tablespoons pesto sauce, divided
*26-ounce jar spaghetti sauce
*2 cups (15 ounces) Sargento Part-Skim Ricotta Cheese
*6 no-boil lasagna noodles (from 8 ounce package)
*8 slices Sargento Deli-Style Sliced Mozzarella Cheese
1Heat oil in a 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.
2Combine ricotta cheese and remaining pesto sauce. Spread 1 cup sauce in bottom of an 8"x8" 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.
3Cover with foil. Bake in preheated 375F degree oven for 45 minutes. Uncover and bake 10 minutes or until hot and bubbly.
  • This recipe is a good source of calcium.
  • Source
    Recipe courtesy of