Creamy Pesto Lasagna

No Boil Lasagna Noodles
Large Jar Prego Traditional Spaghetti Sauce
4 c. Mozzarella Cheese
1 c. Parmesan Cheese
1 Egg
1/3 Box Frozen Spinach (Thawed & Drained Well)
15 oz. Reduced Fat Ricotta
1 lb. Lean Ground Beef
1 tsp Oregano
1 tsp Basil
1 tsp Minced Garlic
1 c. Basil Pesto Cream Sauce (I prefer Archer Farms from Target)

First, set aside the Basil Pesto Cream Sauce jar, you won't need it until the very end of the recipe.  
To begin, combine spinach, ricotta, 2 c mozzarella, egg and parmesan cheese in a mixing bowl.  
Set aside.
Brown ground beef and add spaghetti sauce, garlic, basil and oregano.
Simmer sauce for 10-15 minutes.
In a 13 X 9 inch baking dish, pour 1/3 c. of meat sauce and coat entire bottom of pan.
Then, arrange one layer of uncooked lasagna noodles on top of the sauce.  
Layer 1/2 of the cheese mixture on top of noodles and then 1/2 of the meat sauce on top of that. 
Repeat by layering noodles, cheese mixture and meat sauce using the remainder of the ingredients.  
Pour 1 c. of the basil pesto cream sauce on top of the meat sauce and just spread it around with a spoon.   Then sprinkle the remaining 2 c. of mozzarella cheese over the entire dish.  
Cover it with foil and bake at 375 for 45 minutes.  

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