Cheese & Pesto Lasagna

Recipe by Kirby
READY IN: 1hr 40mins




  • Preheat oven at 350°F.
  • Saute finely chopped onion in 2 Tbl. olive oil.
  • Add shredded zucchinis into pan and saute until soft.
  • Salt and pepper lightly.
  • Add 1 cup of stock to vegetables.
  • Set aside 4 oz. of mozzarella.
  • Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
  • Fold 1/4 cup of basil pesto in ricotta mixture.
  • Heat marina sauce in sauce pan.
  • Add 1 cup of stock, and turn off heat.
  • Cover bottom of 9x13 pan with tomato sauce.
  • Place first layer of uncooked lasagna noodles on bottom of pan.
  • Cover with thin layer of sauce.
  • Layer one third of the cheese mixture, followed by one third of vegetable mixture.
  • Save about 1/3 cup of ricotta mixture to dollop on top layer.
  • Continue until last layer of noodles is placed.
  • Cover with sauce and any remaining liquid.
  • Dollop with remaining ricotta.
  • Bake for 45 minutes.
  • Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.