Ingredients:
One 15-ounce container ricotta cheese
1/4 cup prepared pesto
Two 28-ounce jars (about 6 cups) pasta sauce
One 8-ounce box (12 pieces) no-boil lasagna noodles
4 cups shredded Italian cheese blend
Makes 10 servings
In a bowl, combine the ricotta and pesto. In an 8 x 12-inch microwave-safe baking dish, spread about 1 1/4 cups pasta sauce. Top with 3 pieces uncooked noodles in a single layer, not touching each other or the sides of the pan. Spread evenly with 2/3 cup of the ricotta mixture. Spread another 1 1/4 cups of pasta sauce evenly over ricotta, covering noodles completely. Sprinkle with 3/4 cup shredded cheese.
Lay 3 more noodles on top of cheese, spread with 2/3 cups ricotta, 1 1/4 cups of sauce and 3/4 cup of shredded cheese. Add another 3 pieces of noodles, remaining ricotta, 1 1/4 cups sauce and 3/4 cup cheese. Reserve remaining shredded cheese. Top with last 3 noodles and cover with remaining sauce.
Cover with microwave-safe plastic wrap and microwave on HIGH for 13-15 minutes. If you don't have a carousel, rotate twice.
Remove from microwave, carefully remove plastic wrap, and sprinkle with reserved cheese. Re-cover with plastic wrap, return to microwave and microwave on HIGH for 3-4 minutes, or until cheese is bubbly. Remove plastic and let stand for 5 minutes before cutting.
Per serving: 333 calories, 18 grams protein, 20 grams carbohydrates, 1 gram fiber, 20 grams fat, 64 milligrams cholesterol, 267 milligrams sodium.
