Spinach Artichoke Pesto Lasagna

Nutrition

Ingredients

Directions

1. 1

   Preheat oven to 350f

2. 2

   Lightly coat a 9" x 13" baking dish with cooking spray

3. 3

   Thaw and only partially drain frozen spinach if using no-boil noodles

4. 4

   If using traditional boiled noodles , completely drain spinach

5. 5

   Blend ricotta and tofu in medium mixing bowl

6. 6

   Season to taste with italian seasoning , basil , garlic powder , parsley , salt , and pepper and then stir in the spinach

7. 7

   Spread a small amount of pesto on the bottom of the baking dish , and cover with four slightly overlapping lasagna noodles

8. 8

   Spread about 1 / 4 of the spinach , ricotta , and tofu mixture on the noodles

9. 9

   Top with half the artichoke hearts and half the sliced garlic

10. 10

    Add four more noodles and spread about 1 / 3 of the remaining pesto on them , then repeat step 6

11. 11

    Sprinkle approximately 1 / 3 of the shredded mozzarella on this layer

12. 12

    Add four more noodles and spread with pesto and spinach , ricotta , and tofu mixture as above

13. 13

    Add last four noodles

14. 14

    Spread with remaining pesto and spinach , ricotta , and tofu mixture and top with remaining shredded mozzarella

15. 15

    Cover baking dish with aluminum foil and bake for 45 minutes

16. 16

    Remove foil and bake an additional 10 - 15 minutes uncovered , until cheese is nicely melted and very slightly browned around the edges

17. 17

    Let stand 5 - 10 minutes before serving