Prep Time:Description
Cottage cheese and whole wheat noodles make this Creamy Pesto Lasagna downright healthy.
Ingredients
- 8 whole wheat oven-ready lasagna noodles
- 1 cup cottage cheese (1% milk fat)
- 1/2 cup pesto
- A few leaves fresh basil
- 1 tsp minced garlic
- 15 oz part-skim ricotta cheese
- 1 egg
- 1/3 cup water
- Fresh ground pepper
- Sea salt
- 3 oz fresh mozzarella (I used pearls)
- 2 cups grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees.
- In a food processor, combine the cottage cheese, pesto, fresh basil, and minced garlic. Puree until smooth. Taste test and adjust ratios of pesto, basil, and garlic to taste.
- In a small bowl, stir the ricotta, egg, water, and half the parmesan until well combined. Add sea salt and ground pepper to taste.
- Grease an 8×8 baking pan with olive oil.
- Smear about 1/4 cup of the ricotta mixture on the bottom and layer four whole wheat lasagna noodles on top, overlapping to fit.
- Spread half the pesto mixture on the noodles, followed by half the ricotta mixture.
- Layer four more noodles on top, followed by the remaining pesto and remaining ricotta.
- Sprinkle the top of the lasagna with the fresh mozzarella and remaining parmesan.
- Cover with aluminum foil and bake for 35 minutes. Remove foil and set the oven to low broil. Bake for another 5-10 minutes, until the top of the lasagna is just starting to brown. Check the lasagna at 5 minutes to prevent burning.
- Allow lasagna to sit for five minutes before serving.