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Meaty Pesto and Tomato Lasagna

I made dinner tonight with absolutely no intention of blogging my recipe.  I came home from getting my kids from camp and was in a mad rush to get dinner on the table (you know how those days go...).  Hence, the lack of photographs for my steps.  I made lasagna my "healthier" way using a combination of recipes.  I created my own recipe hybrid and it turned out amazing!  My family doesn't always get a repeat of a recipe that they really loved.  I frequently throw things together, without writing it down, and never remember exactly how I prepared it.  It's kind of a running joke in my family, because my mom is the same way.  My poor father will love a dish and may never eat it again.  Oh well.... they can't say that our meals are repetitious!   Without further hesitation and my annoying rambling, here is my recipe.  Enjoy~


Meaty Pesto and Tomato Lasagna



Ingredients:

8oz box VitaSpelt whole grain lasagna noodles
2 (24oz) jars organic marinara sauce (such as Newman's Own)
16 oz container low-fat ricotta cheese
1 whole egg
1/2 cup homemade or storebought pesto sauce
2 cups reduced fat mozzarella cheese, shredded
1 cup parmesean cheese, shredded
1 tsp sea salt
1/2 tsp fresh ground black pepper
1 lb lean grassfed organic ground beef (*can also use ground bison)
1 tbsp fresh basil, rinsed and chopped fine
1 tsp Italian seasoning blend (such as McCormick's)

Preheat oven to 350 degrees.  Bring 4 quarts of water to a rapid boil.  Add a little salt.  Cook lasagna for 3 minutes and drain.  Brown ground beef over medium heat until meat crumbles and is cooked through.  Drain.  Stir in pasta sauce, Italian seasoning and fresh basil and set aside.  In a separate bowl combine ricotta cheese, egg, pesto, 1 cup mozzarella, 1/2 cup parmesean, salt and pepper.  In the bottom of a 11x7 baking dish, spread 1/2 cup of the pasta sauce mixture.  Top with 4 noodles.  Spread with 1/2 the ricotta mixture and then more pasta sauce mixture.  Add a second layer of noodles and repeat with remaining ingredients.  Top with the extra cup of mozzarella and 1/2 cup parmesean cheese.  Bake at 350 degrees for 45 minutes, uncovered.  Let stand 10 minutes before serving.  Serves 6-8. 
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