VEGETABLE PESTO LASAGNE
12 pieces Lasagne, uncooked
3 cups low-fat, chunky vegetable spaghetti sauce
1 1/2 cups water
1 15-ounce container part-skim Ricotta cheese
1/2 cup egg substitute
1/2 cup grated part-skim Mozzarella cheese, divided
1/4 teaspoon black pepper
1 cup packed fresh basil
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup fat-free Italian salad dressing
Vegetable oil cooking spray
In a medium bowl, stir together the spaghetti sauce and water.
Combine Ricotta cheese, egg substitute, 1/4 cup of the Mozzarella cheese and pepper in a bowl. In a food processor or blender, add basil, Parmesan cheese and garlic; process until smooth. Add Italian dressing; process until blended. Fold basil mixture (pesto) into Ricotta mixture.
Spray a 9 Ã— 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another cup of the sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.
Preheat oven to 350ÂºF. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining Mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.