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Basil Pesto & Mushroom Lasagna

I love going to the hair salon.   There is something about these golden honey highlights and a fresh trim that makes a girl feel pretty.  Plus, I adore my hair dresser.

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Actually.. my last hair girl has become one of my closest friends on this planet.  There is a lot said between the color and foil- only a girl would understand that bond.

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So, a couple weeks back it was time again for my usual trip to the hair salon– where I spent a good part of my afternoon under a dryer.  Usually by the end of my time under there I am halfway asleep (I’m like an infant, car rides and a warm blanket are cause for sleepy timein my book.) and the heat on my mascara is causing my eyelashes to stick together.

Rather than taking a nap, I opted to read through one of the magazine thrown about a side table- I grabbed the Health magazine over the celebrity trash mag this time.

Flipping through I came across several really yummy looking recipes.

Normally, had it been my book, I would have pulled out a pen and started marking, or doggie-eared the page for safe keeping.  But- not my mag, so, I pulled out my phone (which has internet capabilities, mind you.) and started snapping pictures of these recipes.

Yes- glories of the interent would prevent the need for me to do this, but pictures worked just fine here.  Among the several that looked delicious, I took a snapshot of, the following was one that sounded super yummy, and simple to boot!

Lasagna on a weeknight?  I think yes!  How about lasagna {on a weeknight}, {after spin-class}.. getting home {later than normal} with still a {bathroom floor to scrub}?  Still thinking, YES!

I might suggest prepping the lasagna and storing it in the fridge until ready to pop it in the oven upon arriving at home.  Makes for an easier transition post workday.

Plus, how can you resist this {SIMPLE} pesto-y goodness?  Tired of pesto recipes, yet?  {I’m not.}  Super simple way to add flavor depth to a dish, and some healthy fats, too!

Basil Pesto & Mushroom Lasagna
INGREDIENTS
8 uncooked whole wheat lasagna noodles
1 (15-ounce) tub part skim ricotta cheese
2 cups sliced cremini mushrooms
1/2 cup chopped basil
1/4 cup toasted pine nuts
Cooking spray
6 tablespoons store bought pesto
1 cup (4-ounces) shredded part skim mozzarella cheese
2 tablespoons grated parmesan cheese

DIRECTIONS
To make, preheat oven to 350°. Cook 8 {whole-wheat lasagna noodles} according to package directions. Combine 15 ounces {part-skim ricotta}, 2 cups {sliced cremini mushrooms}, 1/2 cup {finely chopped basil}, and 1⁄4 cup {toasted pine nuts} in a small bowl. Coat a lasagna pan with cooking spray; spread 2 tablespoons store-bought pesto across the bottom of the pan, then cover with half the noodles. Spread the herb-ricotta mixture over the noodles, and top with the remaining noodles. Cover with 1⁄4 cup pesto and sprinkle 4 ounces {shredded part-skim mozzarella} over the top. Bake for 30 minutes, or until heated through and bubbling.

Nutrition Information
Serves 8
Calories: 301
Fat: 16 g
Carbohydrate: 24 g
Fiber: 3 g
Protein: 14 g

Comments

  1. The Dunaways says:

    I do the same thing when I got up there.. Debs will yell at me if I tear it out :)

  2. Tena Pitts says:

    Yum!!!

  3. Sounds great–and so easy too!

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  1. [...] a pot of it, and make this recipe! Basil Pesto & Mushroom Lasagna- slightly adapted from chocolate broccoli Serves: 8 8 whole wheat lasagna noodles 1 (15-ounce) tub part skim ricotta cheese 2 cups sliced [...]

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