Fresh garden flavors mingle with cheeses. This recipe is especially delicious when using up end-of-the season basil, parsley, spinach or kale, and tomatoes. I have made this in the winter with frozen or canned pesto, and frozen veggies and it is still delicious.
Ingredients:
12 dried regular or whole grain lasagna noodles
1 Cup purchased or homemade pesto
1 egg, slightly beaten
1 -15 oz container ricotta cheese
1- 8 oz pkg shredded Italian Blend or Mozzarella cheese (2 Cups)
1/4 tsp salt
1/4 tsp. ground black pepper
2 Cups chopped fresh spinach, or 2 Cups chopped, steamed kale
1/2 of an 8 oz pkg fresh mushrooms, thinly sliced OR
1 – 4 oz can sliced mushrooms
3-medium, quartered and sliced fresh tomatoes OR 1-28 oz can whole Italian -style tomatoes
Fresh or dried Parsley, Italian style, optional
This recipe is reprinted from Fast and Healthy Menus for Busy Moms ebook by Marilyn Moll
This book includes:
* 4 Weeks of Menus and Recipes
* 10 Easy Steps For Getting Started With A Lifestyle For Health
* Shopping lists
* Meal Planning Simplified
* Bonus Section! – Whole Grain Bread Recipes
* Tips for the Best Bread and much more…
* Pantry List Recommendations
* Recommended Resources and MUCH MORE!
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