Vegetable Pesto Lasagna – Dr. Rania Dempsey

Ingredients

• 1 box 100% whole wheat lasagna noodles
• 1 15 oz container part skim ricotta cheese
• ½ cup chopped fresh basil
• 1 cup chopped fresh spinach
• 1 small zucchini, shredded
• 6 oz sundried tomatoes, chopped (if using sundried tomatoes in olive oil-look for a brand that doesn’t contain sulfites; drain well before using).
• ¼ cup pine nuts or slivered almonds (can be toasted if time permits but not necessary)
• 2 TBSP plus ¼ cup pesto, recipe here , or use prepared pesto
• 4 oz shredded mozzarella cheese