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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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 |
Directions:
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.
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