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“This is a great way to enjoy veggies!!”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine soup, milk and pesto. Set aside.
  2. Combine beans, mushrooms, and red peppers, set aside.
  3. combine ricotta cheese and spinach, set side.
  4. Spread 2/3 cup pesto mixture over bottom of 14x10x2 1/2-inch pan. Layer on single layer of lasagna strips (four lengthwise and one across the end). eggplant slices, bean mixture, 2/3 cup pesto mixture, another layer of five lasagna strips and another 2/3 cup pesto mixture. Spread evenly with ricotta mixture. Layer on 2/3 cup pesto mixture remaining lasagna strips and pesto mixture. Sprinkle with Mozzarella cheese. Top with mixture of Parmesan cheese and bread crumbs.
  5. Bake uncovered at 375F for 50 minutes. Let stand for 10 minutes.

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