Pesto Lasagna

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Source Lisa Blomgren

Preparation Time1 hour

Serves12

AmountIngredientPreparation
3 lbs. ricotta cheese
1 lb. mozzarella cheese shredded
1 lb. lasagna noodles
1/4 cup olive oil
2 teaspoons sugar
1 cup pesto paste
1 cup parmesan or romano cheese
1 teaspoon salt
to taste black pepper

1. Preheat oven to 325 degrees F. Cook pasta al dente (firm to the teeth) in boiling water with some olive oil to prevent sticking. Drain and place in cold water to stop cooking process.

2. Combine ricotta cheese, 3/4 cup Parmesan cheese, salt, sugar, and pesto paste in a mixing bowl.

3. Place remaining olive oil in the bottom of a 9x13 lasagna dish. Layer from the bottom beginning with lasagna noodles, ricotta mixture, lasagna noodles, mozzarella cheese, lasagna noodles, and ricotta mixture. Finish off with remaining mozzarella cheese and top off with remaining Parmesan cheese.

4. Bake at 325 for 45 minutes or until cheese rises and is firm and bubbling.

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