 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This was an attempt to recreate a yummy pesto lasagna I had in Riomaggiore, Italy on my honeymoon. If, like me, you don't like the tomato sauce and ricotta of traditional lasagna, this is a great alternative! I easily convert this to a vegan dish by using Tofutti Better than Sour Cream and Better than Cream Cheese, with shredded soy cheese. Ingredients:
1 cup pesto sauce (i like classico creations) |
4 ounces softened cream cheese |
1 cup sour cream |
2 cups shredded parmesan cheese |
9 lasagna noodles (cooked and drained according to package) |
Directions:
1. Preheat oven to 350 degrees.
2. Mix cream cheese, sour cream, and 1 cup cheese, until smooth and creamy.
3. Spread 1/4 cup pesto sauce onto bottom of greased casserole dish.
4. Lay three lasagne noodles over pesto spread, trim if needed.
5. Spread 1/4 cup pesto sauce over noodles, followed by 1/3 of cream cheese mixture.
6. Sprinkle 1/3 cup shredded parmesan over top of layer.
7. Repeat two more layers.
8. Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.
|
|