This hearty meatless lasagna is the perfect weeknight meal that will please the entire family.Low-fat mozzarella, egg whites, and fresh veggies make this a much healthier alternative to traditional lasagna.

Lori Powell

Gallery

Quentin Bacon; Stylist: Sarah Cave

Recipe Summary

prep:
10 mins
cook:
22 mins
total:
32 mins
Yield:
Makes 6 servings (serving size: 1/6 of lasagna)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.

  • Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.

  • Spread remaining 2 tablespoons pesto in an 8-inch square baking dish; top with 6 wontons, overlapping slightly. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.

  • Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.

  • Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal-size pieces.

Nutrition Facts

261 calories; fat 10g; saturated fat 5g; mono fat 3g; poly fat 1g; protein 14g; carbohydrates 25g; fiber 2g; cholesterol 23mg; iron 2mg; sodium 735mg; calcium 335mg.