Lasagna with Pesto
A delightful twist on a classic Italian dish, this Lasagna with Pesto combines the rich flavors of cheesy lasagna with the fresh taste of homemade basil pesto.
Nutrition
Calories: 450cal
Carbohydrate: 45g
Protein: 25g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
50 min Cook
1 hr 10 min Total
6 Servings
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 2 cups marinara sauce
- 1 cup pesto sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay them flat on a lightly oiled baking sheet to prevent sticking.
- Tip: Add a splash of olive oil to the boiling water before cooking the noodles to prevent them from sticking together.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well until smooth.
- Spread a thin layer of the marinara sauce over the bottom of a 9×13 inch baking dish.
- Place three lasagna noodles on top of the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the pesto sauce and a third of the mozzarella cheese.
- Repeat the layers with three more noodles, the remaining ricotta mixture, pesto sauce, and another third of the mozzarella cheese.
- For the final layer, add the last three noodles, the remaining marinara sauce, and the last of the mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
- Allow the lasagna to cool for 5 to 10 minutes before slicing. Garnish with fresh basil leaves if desired.
- Tip: Letting the lasagna rest helps it hold its shape when sliced.
