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Liz's Pesto Lasagna

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“This was an attempt to recreate a yummy pesto lasagna I had in Riomaggiore, Italy on my honeymoon. If, like me, you don't like the tomato sauce and ricotta of traditional lasagna, this is a great alternative! I easily convert this to a vegan dish by using Tofutti Better than Sour Cream and Better than Cream Cheese, with shredded soy cheese.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Mix cream cheese, sour cream, and 1 cup cheese, until smooth and creamy.
  3. Spread 1/4 cup pesto sauce onto bottom of greased casserole dish.
  4. Lay three lasagne noodles over pesto spread, trim if needed.
  5. Spread 1/4 cup pesto sauce over noodles, followed by 1/3 of cream cheese mixture.
  6. Sprinkle 1/3 cup shredded parmesan over top of layer.
  7. Repeat two more layers.
  8. Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

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