Vegetable Lasagna

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Vegetable Lasagna

Ingredients

  • 1/2 c pesto
  • 1/3 c heavy cream
  • 1/2 c green beans, cut into 1" pieces
  • 1 c zucchini, peeled and cubed
  • 1/2 c green peppers, chopped
  • 4 ripe tomatoes, cut 1/4" thick
  • 9 uncooked lasagna noodles
  • 6 T ricotta cheese
  • Italian seasoning
  • 1 c shredded cheese

Instructions

In a large bowl, mix pesto and cream until blended. Add beans, zucchini, and peppers. Toss to coat. In a 9" x 13" baking pan, create layers as follows: tomatoes 3 lasagna noodles pesto-veggie mixture ricotta cheese 3 lasagna noodles tomatoes pesto-veggie mixture 3 lasagna noodles shredded cheese Cover with aluminum foil and bake in a 350 degree oven for 30-40 minutes. Note: You can also use traditional tomato and meat sauces with no-boil noodles.

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