Pesto Lasagna Recipe

Ingredients:

• Lasagna noodles
• 1 jar pesto sauce
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 cup chopped cooked chicken or ground beef

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, egg, 1 cup of mozzarella cheese, Parmesan cheese, salt, and pepper. Stir until well combined.
4. Spread a thin layer of pesto sauce over the bottom of a 9×13 inch baking pan.
5. Place a layer of lasagna noodles on top of the pesto sauce. Spread half of the ricotta mixture on top of the noodles. Top with another layer of noodles.
6. If using meat, sprinkle the cooked meat on top of the noodles and then spread another layer of pesto sauce over the meat. Top with another layer of noodles. Spread the remaining ricotta mixture on top of the noodles.
7. Add another layer of noodles, followed by a thin layer of pesto sauce. Top with the remaining mozzarella cheese.
8. Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for another 5 to 10 minutes until the cheese on top is melted and bubbly.
9. Let the lasagna cool for a few minutes before serving.

Serving Suggestions:

Serve the pesto lasagna hot with a side salad and some garlic bread. This recipe makes 6 to 8 servings, depending on portion size. Store any leftovers in an airtight container in the refrigerator for up to 3 days.