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Pesto Lasagna with Marinara and Cheese

Pesto Lasagna
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This Pesto Lasagna is a delightful twist on a classic, featuring layers of pasta, a vibrant pesto ricotta mixture, and a rich tomato sauce. It’s a flavorful and comforting dish perfect for a family meal or special occasion.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 15 ounces ricotta cheese
  • 1/2 cup pesto sauce
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 24 ounces marinara sauce
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  3. In a medium bowl, combine ricotta cheese, pesto, egg, Parmesan cheese, salt, and pepper. Mix well.
  4. Spread about 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
  5. Arrange a layer of cooked lasagna noodles over the sauce, overlapping slightly.
  6. Spread half of the ricotta mixture over the noodles.
  7. Top with about 1/2 cup of marinara sauce and 1 cup of mozzarella cheese.
  8. Repeat layers: noodles, remaining ricotta mixture, marinara sauce, and mozzarella cheese.
  9. Place a final layer of noodles on top, then cover with the remaining marinara sauce and mozzarella cheese.
  10. Cover the baking dish with foil and bake for 30 minutes.
  11. Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
  12. Let stand for 10 minutes before serving.

Notes

  • For a richer flavor, use homemade pesto.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • This lasagna freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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