I have several lasagna recipes that I have used through the years. I really enjoy the flavors of the dish, but for my family, lasagna is just okay; they can take it or leave it. Recently I decided to make a recipe that contains pesto. Now pesto is the current food love of my life. I eat it on bread, potatoes, pasta – haven’t tried it on chocolate. I’ll make homemade, buy pre-made – doesn’t matter. I LOVE PESTO! So when I read this recipe, it was definitely calling my name, so I thought I would step out of my lasagna comfort zone and try something different. And this creamy, cheesy, tomatoe-y main course did not disappoint. My husband LOVED IT and called it his very favorite lasagna ever! Add some crusty Italian bread and a green salad and rake in the smiles.
Prep Time: 30 minutes
Serves: 12 – 16
- 12 uncooked lasagna noodles
- 1 – 24 ounce container 4% small curd cottage cheese
- 1 – 16 ounce container ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup pesto
- 1 teaspoon salt
- 2 and 1/2 cups (10 ounces) shredded mozzarella cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 48 ounce jar tomato-basil pasta sauce
Preheat oven to 375 degrees. Prepare noodles according to package directions. Stir together cottage cheese and next four ingredients. Stir in 1 cup mozzarella cheese. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, until cooked thoroughly. Stir in pasta sauce. Layer in a lasagna dish in this order – 1 cup beef mixture, 3 noodles, 2 and 1/2 cups cottage cheese mixture, 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 and 1/2 cups mozzarella cheese. Bake, covered, at 375 degrees for 40-45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10-15 minutes before serving.