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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