Pesto Lasagna

Name: Pesto Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Italian
Ingredients: 8 oz Lasagna Noodle (8 oz lasagna noodles whole-grain or regular); 48 oz Marinara Sauce (48 oz marinara sauce your favorite store-bought (I love Rao's Homemade for a short-cut) or homemade); 16 oz Ricotta Cheese (16 oz low-fat ricotta cheese); 1 piece Egg (1 whole egg); ½ cup Pesto (1/2 cup pesto sauce store-bought or homemade); 2 cup Mozzarella Cheese (2 cups reduced fat mozzarella cheese shredded); 1 cup Parmesan Cheese (1 cup parmesan cheese shredded); 1 tsp Sea Salt (1 tsp sea salt); ½ tsp Black Pepper (1/2 tsp fresh ground black pepper); 1 lb Ground Beef (1 lb lean ground beef *can also use ground bison); 1 tbsp Basil (1 tbsp fresh basil rinsed and chopped fine); 1 tsp Italian Seasoning (1 tsp Italian seasoning blend such as McCormick’s)

Pesto Lasagna - Main Course (Italian)

60 minItalian

Servings8

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Steps

1Preheat oven to 350 degrees.
2Bring 4 quarts of water to a rapid boil.
3Add a little salt.
4Cook lasagna according to the package directions for al dente (I like to pull it out a couple of minutes short of al dente for the best texture). Drain and set aside.
5Brown ground beef over medium heat until meat crumbles and is cooked through and no longer pink. Drain any remaining grease.
6Stir in the marinara sauce, Italian seasoning, and fresh basil, remove from the heat.
7In a separate bowl combine ricotta cheese, egg, pesto, 1 cup mozzarella, 1/2 cup parmesan, salt, and pepper. Stir until mixed.
8In the bottom of an 11x8 baking dish, spread about a cup of the pasta sauce mixture.
9Top with 4 noodles.
10Spread with 1/2 the ricotta mixture and then more pasta sauce mixture.
11Add a second layer of noodles and repeat with remaining ingredients.
12Top with the extra cup of mozzarella and 1/2 cup parmesan cheese.
13Bake at 350 degrees for 40-45 minutes.
14Let stand 10 minutes before serving.