Pesto Beef Lasagna

Oxmoor House
10 servings.


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9 lasagna noodles, uncooked
2 cups ricotta cheese
2 eggs, lightly beaten
1/4 teaspoon coarsely ground pepper
1 (8-ounce) jar sun-dried tomatoes in oil, undrained
1 cup chopped fresh basil
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1 clove garlic
1 1/2 pounds ground beef
1 (30-ounce) jar spaghetti sauce
3 cups (12 ounces) shredded mozzarella cheese, divided


Cook: 30 Minutes

Cook lasagna noodles according to package directions. Combine ricotta cheese, eggs, and pepper; stir well with a wire whisk, and set aside.

Drain tomatoes, reserving 1/3 cup oil and 1/2 cup tomatoes. Reserve remaining tomatoes for another use. Position knife blade in food processor bowl, and add 1/2 cup tomatoes, basil, and next 3 ingredients; process until smooth. With processor running, pour reserved 1/3 cup oil through food chute in a slow, steady stream; process until blended. Fold basil mixture (pesto) into ricotta mixture.

Cook ground beef in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in spaghetti sauce. Spoon one-third of meat mixture into a greased 13- x 9- x 2-inch baking dish. Arrange 3 cooked lasagna noodles over meat mixture. Spread half of pesto over noodles, and sprinkle with 1/2 cup mozzarella cheese. Repeat layers once. Top with remaining 3 noodles and remaining meat mixture.

Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 2 cups mozzarella cheese. Bake, uncovered, an additional 5 minutes or until cheese melts. Let stand 10 minutes; serve.

Created date

August 2009

Nutritional Information

Calories 617
Caloriesfromfat 59 %
Fat 40.4 g
Satfat 14.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.7 g
Carbohydrate 33.8 g
Fiber 0.0 g
Cholesterol 134 mg
Iron 0.0 mg
Sodium 955 mg
Calcium 0.0 mg