- My spaghetti sauce (make it in a big batch so you can freeze some and use part for this lasagna!)
- My basil pesto (make lots, so you have extra to use for recipes like this!)
- Lasagna noodles (I use Dreamfield’s pasta. Use what you like — or try using thinly sliced lengths of eggplant or zucchini for a change.)
- 15 oz. whole milk ricotta cheese mixed with 1 egg, a little salt and pepper, and 1/4 tsp. garlic powder.
- Shredded mozarella cheese
I also use some thinly sliced cherry tomatoes and some fresh oregano leaves for garnish.
Preheat your oven to 350 degrees. Layer the ingredients in a beautiful tall-ish casserole dish. I cook my noodles first. Other people tell me they make lasagna all the time without doing so, but I simply haven’t been brave enough to experiment.
Layer the ingredients in thin layers as follows:
- Lasagna noodles
- Basil pesto
- Ricotta/egg mixture
- Spaghetti sauce
Continue until you get near the top. Put a generous amount of shredded mozarella on top and bake until the cheese is a beautiful color and everything looks hot and bubbly.
If I had been thinking ahead, I would have made the pesto and ricotta layers bigger so they would be seen when I sliced. And had I waited until it cooled, the slice would have been neater, but this was hot out of the oven and I’m sure you can imagine that it didn’t last long!