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Veggie Pesto Lasagna

Makes 12 servings of 1 1/2 cups each

Lasagna can be green and delicious at the same time. Get your veggies into your meal the easy way by putting them straight in to this pasta recipe.

 

Ingredients

  • 1 Tbsp. olive oil
  • 2 cups zucchini, diced
  • 2 cups broccoli, chopped
  • 1 cup celery, diced
  • 1 cup mushrooms, chopped
  • ¼ cup green onion, chopped
  • 2 cups spinach
  • ¾ cup ricotta cheese
  • 2 Tbsp. pesto
  • ½ cup mozzarella cheese, grated
  • 2 cups lasagna sheets, cooked

Preparation

  1. Preheat oven to 350 °F.
  2. Heat olive oil in a pot and add zucchini, broccoli, celery, mushrooms and green onion. Cook for 5 minutes or until the vegetables start to soften.
  3. Stir in the spinach and cook until wilted. Set the vegetables aside.
  4. Combine ricotta cheese with pesto and mix well.
  5. Put a layer of vegetables on the bottom of a 9” x 13” pan, then a layer of noodles, a layer of ricotta cheese, and then repeat. Continue until you have used all of the ingredients.
  6. Top the lasagna with mozzarella cheese. Bake for 30 minutes.
  7. Serve and enjoy!

Nutritional Analysis

Per serving (1 serving= 1 ½ cup)

  • 169 calories
  • 4.5 g fat
  • 7.5 g protein
  • 25 g carbohydrate (23 g available carbohydrate)
  • 2 g fibre
  • 97 mg sodium

Revive Servings

  • 1 grains and starch
  • 1 protein
  • 1 vegetables
  • 0 fruit
  • 0.5 fat
  • 0 dairy