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LOCATION: Recipes >> Vegetarian >> Vegetable Lasagna

Print this Recipe    Vegetable Lasagna

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

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.

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