2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
3/4 cup KRAFT Shredded Mozzarella Cheese, divided
1 lb. zucchini, trimmed, cut into 1/4-inch-thick slices
1 Tbsp. cornstarch
1-1/4 cups CLASSICO Four Cheese Alfredo Pasta Sauce
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Let's Make It
Heat oven to 375°F.
Combine spinach, ricotta, Parmesan, pesto sauce and 1/2 cup mozzarella.
Place zucchini in large resealable plastic bag. Add cornstarch; seal bag. Shake bag gently to evenly coat zucchini with cornstarch.
Spread 1/3 cup pasta sauce onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of 1/4 of the zucchini, and 1/3 each of the spinach and spinach mixture. Repeat all layers twice. Cover with remaining zucchini slices and pasta sauce.
Bake 30 min. Top with remaining mozzarella; bake 10 min. or until lasagna is heated through and mozzarella is melted. Remove from oven. Let stand 15 min. before cutting to serve.
Make it Easy
Make cleanup a breeze by lining the loaf pan with foil before using as directed. When lining the pan, use enough foil so that the ends extend over the sides of the pan. After the 15-min. stand time, use the foil handles to remove the baked lasagna from the pan before cutting to serve. Then, use the same foil to wrap up any leftovers. Refrigerate leftovers up to 1 week, or freeze up to 3 months. If frozen, thaw in refrigerator before reheating to serve.
Pair this lasagna with a crisp mixed green salad to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.