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PESTO LASAGNA

Learn more about Pesto

(Serves 8)

3/4 lb. Italian sausage, removed from casings

3/4 lb. ground beef

12 oz. mushrooms, sliced

1 onion, sliced

1/2 cup chopped green pepper

2 garlic cloves, minced

1 (28 oz) can chopped tomatoes, drained

1 (6 oz.) can tomato paste

1/2 cup sliced black olives

2-1/2 cups Pesto (recipe follows)

1 lb. ricotta cheese

9 dry lasagna noodles

1 lb. mozzarella cheese, grated

1/2 cup Parmesan cheese, grated

Combine sausage, beef, mushrooms, onion, pepper, and garlic in a large saucepan over medium heat.  Break up the sausage and beef with a fork.

Sauté until the onion is translucent, about 15 minutes.  Drain off any liquid.

Add the tomatoes, tomato paste, and olives.

Reduce the heat to low, cover, and simmer 1 hour.

Preheat the oven to 350 degrees F.

Combine pesto and ricotta in a bowl.

Spread a thin layer of the sausage mixture in the bottom of a 13x9-inch baking dish.

Top with a layer of lasagna noodles.

Spread some of the pesto mixture evenly over the top.

Sprinkle with some of the mozzarella and Parmesan.

Repeat layers 2 more times.

Cover with foil and bake 30 minutes.  Remove foil and bake additional 10 minutes.

Let stand 10 minutes before serving.

Pesto:

1-1/2 cups fresh basil leaves

1/3 cup olive oil

1/3 cup pine nuts

1/3 cup parmesan cheese, grated

3 garlic cloves

Combine all ingredients in a food processor or blender until smooth.

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