Pesto Lasagna
(Serves 8)
3/4 pound Italian sausage, removed from casings
3/4 pound ground beef
12 ounces mushrooms, sliced
1 onion, sliced
1/2 cup chopped green pepper
2 garlic cloves, minced
1 (28 ounce) can chopped tomatoes, drained
1 (6 ounce) can tomato paste
1/2 cup sliced black olives
2-1/2 cups Pesto (recipe follows)
1 pound ricotta cheese
9 dry lasagna noodles
1 pound 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.
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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