Vegetable Lasagna
Ingredients
- 1/2 c pesto
- 1/3 c heavy cream
- 1/2 c green beans, cut into 1" pieces
- 1 c zucchini, peeled and cubed
- 1/2 c green peppers, chopped
- 4 ripe tomatoes, cut 1/4" thick
- 9 uncooked lasagna noodles
- 6 T ricotta cheese
- Italian seasoning
- 1 c shredded cheese
Instructions
In a large bowl, mix pesto and cream until blended. Add beans, zucchini, and peppers. Toss to coat. In a 9" x 13" baking pan, create layers as follows: tomatoes 3 lasagna noodles pesto-veggie mixture ricotta cheese 3 lasagna noodles tomatoes pesto-veggie mixture 3 lasagna noodles shredded cheese Cover with aluminum foil and bake in a 350 degree oven for 30-40 minutes. Note: You can also use traditional tomato and meat sauces with no-boil noodles.
