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Pesto Beef Lasagna

Cook time 30 mins
Yield 10 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

Light and Luscious