The base idea for this recipe came from a diet cookbook, but I've made a great many changes over the years. This is one of my favorite recipes, because it's very flavorful and reheats well.
I usually use no-boil lasagna noodles for convenience, but have also had very good results with whole-wheat lasagna noodles boiled just to the point of being slightly "under cooked".
Also, the shredded mozzarella can be replaced with pre-shredded "mixed Italian cheeses" available at most grocery stores.
Finally, the Classico brand pesto tends to be very liquid, which is good for this recipe. If you can't find this brand and the pesto that you use is very thick, try mixing in a teaspoon or so of olive oil.