Pesto Lasagna

pestolasagna

Being not the biggest fan of tomato-based sauces, I like to look for excuses to use other sauces where a tomato sauce is typically called for. In this case, I had been given a big bag of fresh basil by a friend (thanks, Allison!) and whipped up a batch of pesto. I had also found a pound of hot Italian sausage and a package of chopped spinach in the freezer, and inspiration struck. I picked up some ricotta cheese (you can use cottage if you like, but I am a ricotta fiend) lasagna noodles and shredded mozzarella, and set to work.

Typically when I make lasagna, manicotti or stuffed shells, I will add parsley to the cheese mix, for color, but since I added spinach, I omitted it here. I will also typically season the cheese mixture, but again, this time I allowed the sausage to flavor it.

Pesto Lasagna

  • 1 lb hot Italian sausage, scrambled and drained
  • 2 lb ricotta cheese
  • 3-4 eggs
  • 1 package chopped spinach, drained
  • pesto sauce
  • 1 package lasagna noodles, prepared according to package directions
  • 1 lb shredded mozzarella

Preheat oven to 350°F. In a bowl, combine ricotta and eggs; blend well, then stir in sausage and spinach. In a deep baking dish, put a layer of pesto sauce, then a layer of noodles, then alternate layers of sauce, cheese and noodles until you run out of the ricotta mixture. Top with a final layer of noodles and sauce, and then a layer of shredded mozzarella. Bake until cheese on top is melted and slightly browned.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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