Recipes

* 8 ounces whole wheat lasagna noodles * 15 ounces part-skim ricotta * 1/3 cup chopped basil * 1/4 cup toasted pine nuts * 1/3 cup packaged pesto * 4 ounces shredded part-skim mozzarella 1. Preheat the oven to 350. Cook the noodles according to the package directions. Set aside. 2. Combine the ricotta, basil, and pine nuts in a small bowl. Set aside. 3. Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the pesto into the bottom of the pan. Cover with half the noodles. Spread half the herb-ricotta mixture over the noodles. 4. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Sprinkle the mozzarella cheese over the top.