Recipe

Cheese & Pesto Lasagna Recipe

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Ingredients

Directions

Step #1 Preheat oven at 350°F.
Step #2 Saute finely sliced onion in 2 Tbl.
Step #3 olive oil.
Step #4 Add shredded zucchinis into pan & saute until soft.
Step #5 Salt & pepper lightly.
Step #6 Add 1 c of stock to vegetables.
Step #7 Set aside 4 oz.
Step #8 of mozzarella.
Step #9 Mix ricotta cheese, 8 oz.
Step #10 of mozzarella & eggs in a separate bowl.
Step #11 Fold 1/4 c of basil pesto in ricotta mixture.
Step #12 Heat marina sauce in sauce pan.
Step #13 Add 1 c of stock, & turn off heat.
Step #14 Cover up bottom of 9x13 pan with tomato sauce.
Step #15 Place first layer of uncooked lasagna noodles on bottom of pan.
Step #16 Cover up with thin layer of sauce.
Step #17 Layer one third of the cheese mixture, followed by one third of vegetable mixture.
Step #18 Save about 1/3 c of ricotta mixture to dollop on top layer.
Step #19 Continue until last layer of noodles is placed.
Step #20 Cover up with sauce & any remaining liquid.
Step #21 Dollop with remaining ricotta.
Step #22 Bake for 45 mins.
Step #23 Add mozzarella & parmesan for top, & bake for 15 - 20 more mins or until cheese is golden brown.
Enjoy the Cheese & Pesto Lasagna recipe

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