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Pesto Lasagna

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A flavorful twist on classic lasagna, featuring layers of pesto, ricotta, and mozzarella, baked to perfection.

Ingredients

Scale
  • 12 sheets no-boil lasagna noodles
  • 15 oz. ricotta cheese
  • 1 cup pesto
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the ricotta cheese, egg, salt, and pepper until smooth and creamy.
  3. In a greased 9×13 inch baking dish, spread a thin layer of pesto on the bottom. Lay down three lasagna noodles, followed by half of the ricotta mixture, a portion of the mozzarella, and a layer of pesto. Repeat until all ingredients are used, finishing with mozzarella and Parmesan on top.
  4. Cover the baking dish with aluminum foil and bake for 25 minutes.
  5. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
  6. Let the lasagna sit for about 10 minutes before slicing and serving.

Notes

For a gluten-free version, use gluten-free lasagna noodles or thin slices of zucchini or eggplant.

Nutrition

Find it online: https://easydishestomake.com/pesto-lasagna/