Italian

Vegetable Lasagne with Sundried Pesto is for Dinner.

Vegetable Lasagne with Sundried Pesto takes 10 minutes to prepare.

Vegetable Lasagne with Sundried Pesto takes 30 minutes to cook.

Vegetable Lasagne with Sundried Pesto makes 4 servings.

The ingredients for Vegetable Lasagne with Sundried Pesto are:

4 No Boil Lasagne Noodles - Whole Foods
1 cup of Skim Mozzarella Cheese
2 Tbsp of Sundried Tomato Pesto
1 clove of garlic diced
1 medium red onion sliced
1 cup of Fire Roasted Red Peppers
1 cup of Spinach, frozen
1/2 cup of Ricotta Cheese
2 cup of Zuchinni sliced
1 cup of Spaghetti Sauce

Here is how you make Vegetable Lasagne with Sundried Pesto:

In a saute pan, add garlic and pesto with a drizzle of EVOO. Add sliced onion and saute on low heat. Add cup of spaghetti sauce and simmer. In a food processor add the slicing attachment and slice a zuchinni. Depending on size you may be able to get 2 cups from 1 zuchinni. Assemble lasagna, one layer of lasagne noodle, then zuchinni slices, spinach, roasted red peppers, sauce, 1/4 of the ricotta cheese, and repeat. Top off with mozzerella cheese. Cover in aluminum foil and bake for 30 minutes on 350.Number of Servings: 4Recipe submitted by SparkPeople user AOSBURN.

The nutritional information for Vegetable Lasagne with Sundried Pesto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 160.4

• Total Fat: 4.9 g
• Cholesterol: 9.5 mg
• Sodium: 457.3 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 6.6 g
• Protein: 9.3 g

Vegetable Lasagne with Sundried Pesto is Italian cuisine.

The dietary needs meet for Vegetable Lasagne with Sundried Pesto is Vegetarian