Ricotta Lasagna with Sun-dried Tomato Pesto Sauce
This is the Ricotta Lasagna with Sun-dried Tomato Pesto Sauce recipe.
- Prep: 20 min - 25 min
- Cooking: 40 min - 45 min
Ingredients
- 12 to 16 whole wheat lasagna pasta
- 2 cup (500 mL) tomato sauce
- 2 cups (500 mL) Canadian Ricotta cheese or Canadian Cottage cheese
- 1 cup (250 mL) pesto sauce
- 1/2 cup (125 mL) sun-dried tomatoes in oil
- 1/2 cup (125 mL) vegetable broth
- 1 cup (250) grated Canadian Mozzarella cheese
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Preparation
Preheat oven to 375 °F (190 °C).
Cook pasta according to cooking instructions on package until al dente. Drain and set aside.
Spread half the tomato sauce in 9- x 13-inch (23 x 33 cm) lasagna baking dish. Cover with lasagna pasta. Spread evenly with Canadian Ricotta cheese or Canadian Cottage cheese. Top with lasagna and cover with remaining tomato sauce. Top again with pasta. Cover with pesto sauce and arrange sun-dried tomatoes evenly over sauce. Cover with lasagna and sprinkle with broth. Top with Canadian Mozzarella cheese.
Bake for 40 to 45 minutes. Remove from oven and cool for 10 minutes before serving.
Tips
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Nutritional information
Per serving| Energy: | 502 Calories |
| Protein: | 23 g |
| Carbohydrate: | 53 g |
| Fat: | 23 g |
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 305 mg |
