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.

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Steps

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Preheat oven to 350 degrees.

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Mix cream cheese , sour cream , and 1 cup cheese , until smooth and creamy.

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Spread 1 / 4 cup pesto sauce onto bottom of greased casserole dish.

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Lay three lasagne noodles over pesto spread , trim if needed.

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Spread 1 / 4 cup pesto sauce over noodles , followed by 1 / 3 of cream cheese mixture.

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Sprinkle 1 / 3 cup shredded parmesan over top of layer.

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Repeat two more layers.

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Bake , uncovered , 20-25 minutes , until cheese is melted and noodles are heated through.

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Ingredients

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pesto sauce, cream cheese, sour cream, parmesan cheese, lasagna noodles