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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a great way to enjoy veggies!! Ingredients:
2 (284 ml) cans campbell's low-fat cream of broccoli soup |
2 cuos skim milk |
1/2 cup basil pesto |
1 (540 ml) can white kidney beans, drained, rinsed and mashed |
2 cups mushrooms, finely chopped |
1 1/2 cups red peppers, finely chopped |
1 1/2 cups light ricotta cheese (1 tub) |
4 cups fresh spinach leaves, chopped |
1/2 small eggplant, cut into 1/8-inch half slices |
15 oven-ready lasagna noodles |
1 1/2 cups part-skim mozzarella cheese, shredded |
1/4 cup lowfat parmesan cheese, grated |
1/4 cup dry breadcrumbs |
Directions:
1. Combine soup, milk and pesto. Set aside.
2. Combine beans, mushrooms, and red peppers, set aside.
3. combine ricotta cheese and spinach, set side.
4. Spread 2/3 cup pesto mixture over bottom of 14x10x2 1/2-inch pan. Layer on single layer of lasagna strips (four lengthwise and one across the end). eggplant slices, bean mixture, 2/3 cup pesto mixture, another layer of five lasagna strips and another 2/3 cup pesto mixture. Spread evenly with ricotta mixture. Layer on 2/3 cup pesto mixture remaining lasagna strips and pesto mixture. Sprinkle with Mozzarella cheese. Top with mixture of Parmesan cheese and bread crumbs.
5. Bake uncovered at 375F for 50 minutes. Let stand for 10 minutes.
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