Name: Sausage Pesto Lasagna
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 8
Cuisine: Italian
Ingredients: Morton Iodized Salt & Black Pepper; Hawaiian Brand Sausage Co Mild Portuguese Brand Sausage; Crunch Easter Flatback Egg; Baker's No-Stick Baking Spray with Flour; SIGNATURE SELECTS Lasagna, Oven Ready; Miceli's Part Skim Ricotta Cheese; O Organics Cheese, Organic, Shredded, Parmesan; Land O Lakes Butter, with Olive Oil & Sea Salt; Sargento Creamery Shredded Mozzarella Natural Cheese; Christopher Ranch Pesto; O Organics Milk, Low Fat, Organic

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Boil your lasagna noodles for about 5 minutes so they are semi cooked and set aside. Cook the sausage and remove. In a bowl, mix the ricotta, egg, 2 cups of Mozzarella, salt and pepper, pesto, and the cooked sausage. In a pan heat the butter and whisk in the flour cooking for 1 minute. Stir in the milk, salt and pepper, and pesto. In a baking dish coat the bottom with the pesto sauce. Add 3 noodles and scoop on some pesto filling (ricotta). Repeat 2 more times using all the filling. For the top layer, cover with the remaining sauce, top with the remaining cheese and cover with foil. Bake at 375 for 15 minutes on and 20 mins foil off!

Sausage Pesto Lasagna

Serves 8

35 mins prep

35 mins cook

70 mins total

What you need

How to make

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