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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.”

Ingredients Nutrition


  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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