Lasagna With Pesto

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups fresh basil leaves, tightly packed
• 1/4 cup parmesan cheese, freshly grated
• 2 garlic cloves, halved
• 1 tablespoon pine nuts
• salt and pepper, to taste
• 2/3-1 cup full-bodied olive oil
• 1 lb ricotta cheese
• 1 1/2 cups freshly grated parmesan cheese
• 1 cup finely diced mozzarella cheese
• 1/2 cup fresh parsley, minced
• 1/2 cup green onion, minced
• 1 egg yolk
• 1/2 teaspoon marjoram
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• 1/4 teaspoon dried oregano
• salt & freshly ground black pepper, to taste
• 3/4 lb lasagna noodle, cooked al dente and cooled

Recipe

• 1 for the pesto sauce:.
• 2 combine all sauce ingredients in a blender or processor, adding enough olive oil to make a smooth, thick sauce; set aside.
• 3 for the lasagna:.
• 4 preheat oven to 350 degrees.
• 5 spray a shallow, 2 1/2 quart baking dish with cooking spray.
• 6 combine the ricotta,parmesan and mozarella cheeses, parsley, onions,egg yolk and herbs with salt and pepper to taste in large mixing bowl and blend well.
• 7 spread portion of cheese filling over each lasagna noodle,
• 8 roll up individually, jelly roll fashion, and stand vertically in single layer in baking dish.
• 9 pour pesto over and bake, covered, 30-40 minutes or until sauce is bubbly and heated through.
• 10 let stand about 8 minutes and serve with additional freshly grated parmesan cheese, if desired.