Cheesy Pesto Lasagna

I made a totally lazy version of lasagna using prepared tomato sauce and fresh lasagna sheets and it turned out quite well. Here is what made it a step above Costco's frozen lasagna (which isn't half bad). I mixed some of my homemade pesto in with the ricotta cheese and it really gave it a great basil/garlic taste. I also used some Paul Newman's Marinara Sauce and it too was fairly tasty. Putting together the whole thing couldn't have been easier.

This size lasagna would easily serve a family of four as opposed to how I usually make my lasagnas; big enough to feed a small army. Sometimes I forget that I am only cooking for two and I overdo it on size. Leftovers are great but not for 5 days in a row!

Cheesy Pesto Lasagna

4 sheets of fresh lasagna sheets

1 16 oz jar of marinara sauce

1 cup of pesto

1 1/2 cups of ricotta

1 cup of grated Parmesan cheese

2 cups of grated mozzarella cheese

Grease an 8 inch square baking pan. Mix ricotta cheese and pesto together until blended. Pour enough marinara sauce over the bottom of pan to cover. Place lasagna sheet over sauce. Cover sheet with ricotta/pesto mixture, dollop marina sauce over ricotta then sprinkle with both mozzarella and Parmesan cheeses. Continue layering in this manner ending with pasta covered with marinara sauce and mozzarella and Parmesan cheeses.

Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove foil and place under broiler until cheeses are brown and bubbly. Watch carefully as cheeses can burn quickly. Let sit for 15 minutes before cutting to ensure everything holds together nicely.