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Tomato Pesto Lasagna

8 ounces of lasagna noodles, 2 inches wide
1 pound of crumbled sausage
one 14 1/2 ounce can of diced tomatoes with garlic & onion
one 6 ounce can of tomato paste
8 ounces of ricotta cheese
one 4 ounce package of pesto sauce
2 cups (8ounces) of shredded mozzarella cheese

Cook the noodles according to package directions, rinse, drain and separate noodles. Meanwhile, brown the meat in a large skillet, drain. Stir in undrained tomatoes, tomato paste and 3/4 cup of water. Layer 1/3 meat sauce, then half each of noodles, ricotta cheese, pesto and mozzarella cheese in 2 quart casserole or 9 inch square baking dish, repeat layers. Top with remaining sauce. Sprinkle with grated Parmesan cheese, if desired. Bake at 350ºF. for 30 minutes or until heated through. Makes 6 servings
 

 

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