3short egg pasta lasagna sheetsabout 6-7 inches long(or use 2 regular length sheets and cut in half after boiling)
Salt and freshly ground pepper
1/2cupMozzarella cheesegrated, for topping
Preheat oven to 450 F.
Boil a large pot of salted water and cook lasagna sheets until al dente. Rinse with cold water and set aside.
While pasta is boiling, prepare ricotta filling by combining all ingredients in a small bowl. Set aside.
Spoon a bed of marinara sauce on to the bottom of your baking skillet or dish. Take a sheet or cooked and drained pasta and lay on a plate. Brush both sides well with pesto sauce. Spoon a generous dollop of ricotta mixture on to one half of the lasagna sheet. Fold the other half over top. Lay the packet on top of the marinara sauce. Repeat with two more lasagna sheets, over-lapping them slightly. Sprinkle top with grated Mozzarella.
Cover skillet/dish with aluminum foil and bake in preheated oven for 15 minutes (or until sauce is bubbly and ricotta is melting). Remove foil and pop dish under the broiler for a a minute to brown up the cheese. Remove and enjoy!
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