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Pesto Lasagna


  • 1 cup basil (plus ½ cup to garnish)
  • ¼ cup pine nuts
  • 1 tbsp olive oil
  • 1/3 tsp salt
  • ½ garlic clove, chopped
  • 1 tbsp olive oil
  • 2 tbsp onions, chopped
  • 1 cup green beans, chopped
  • 1 cup mushrooms, chopped
  • 12 grape tomatoes, cut in half (plus 4 to garnish)
  • ¼ cup vegetable broth
  • 1/3 tsp table salt
  • 2 tbsp all purpose wheat flour
  • 1 ½ cup lowfat milk, 1%
  • 1/3 tsp table salt
  • black pepper to taste
  • ½ cup Asiago cheese, split in half
  • 15 oz ricotta cheese (part skim milk)
  • 12 sheets of lasagna noodles (the ones which do not need to be boiled)


  1. In food processor, 1 cup basil, pine nuts and 1tbsp olive oil, 1/3 table salt and ½ garlic clove.
  2. Heat a skillet, add 1 tbsp olive oil, then the onions and cook them until brown. Add green beans, mushrooms and tomatoes and cook for 2 minutes. Add 1/3 tsp salt and vegetable broth and let it cook for 4 minutes.
  3. Place flour in a cup, add little by little the milk and stir until flour is dissolved in milk. Add salt and pepper. Take it to a small sauce pan and take it to a boil stirring all the time. Add half the cheese. Then add the pesto.
  4. In rectangular baking dish, place a very thin layer of the pesto sauce at the bottom of the pan. Place one layer of lasagna noodles. Add another thin layer of pesto sauce, a thin layer of the ricotta cheese, then some of the cooked vegetables. Repeat the layers once more. Top it with one more lasagna noodle and pesto sauce and the rest of the Asiago cheese.
  5. Bake it at 370F for 25 minutes.

Serving Suggestions

Serve it with green salad and a small portion of lean meat/poultry/fish.


Substitute Asiago cheese for other stronger cheese like parmesan for a stronger cheese taste. Use other nuts instead of pine nuts or skip the nuts!

Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 6
Amount Per Serving Calories 394
Total Fat 19.4g
Saturated Fat 7.1g
Monounsaturated Fat 2.8g
Sodium 708.29mg
Total Carbohydrate 37.7
Dietary Fiber 3.1g
Protein 19.5g

Exchanges per Serving

1 fat
1 vegetable
2 starches
2 medium-fat meat
2 Carbohydrate Choices