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    You are in: Home / Recipes / Cheese & Pesto Lasagna Recipe
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    Cheese & Pesto Lasagna

    Cheese & Pesto Lasagna. Photo by pattikay in L.A.

    1/1 Photo of Cheese & Pesto Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    Kirby's Note:

    A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven at 350°F.
    2. 2
      Saute finely chopped onion in 2 Tbl. olive oil.
    3. 3
      Add shredded zucchinis into pan and saute until soft.
    4. 4
      Salt and pepper lightly.
    5. 5
      Add 1 cup of stock to vegetables.
    6. 6
      Set aside 4 oz. of mozzarella.
    7. 7
      Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
    8. 8
      Fold 1/4 cup of basil pesto in ricotta mixture.
    9. 9
      Heat marina sauce in sauce pan.
    10. 10
      Add 1 cup of stock, and turn off heat.
    11. 11
      Cover bottom of 9x13 pan with tomato sauce.
    12. 12
      Place first layer of uncooked lasagna noodles on bottom of pan.
    13. 13
      Cover with thin layer of sauce.
    14. 14
      Layer one third of the cheese mixture, followed by one third of vegetable mixture.
    15. 15
      Save about 1/3 cup of ricotta mixture to dollop on top layer.
    16. 16
      Continue until last layer of noodles is placed.
    17. 17
      Cover with sauce and any remaining liquid.
    18. 18
      Dollop with remaining ricotta.
    19. 19
      Bake for 45 minutes.
    20. 20
      Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.

    Ratings & Reviews:

    • on April 18, 2008

      45

      This is indeed a nice and light-tasting lasagna. I lightened it up a bit more by leaving out the eggs, using 8 oz of mozzarella and substituting half the ricotta with fat-free cottage cheese. I added some mushrooms to the zucchini. I enjoyed the addition of pesto to the cheese mixture. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheese & Pesto Lasagna

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 664.6
     
    Calories from Fat 311
    46%
    Total Fat 34.5 g
    53%
    Saturated Fat 16.6 g
    83%
    Cholesterol 160.7 mg
    53%
    Sodium 1129.3 mg
    47%
    Total Carbohydrate 54.5 g
    18%
    Dietary Fiber 4.6 g
    18%
    Sugars 15.8 g
    63%
    Protein 35.0 g
    70%

    The following items or measurements are not included:

    vegetable stock

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