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.