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Meaty Pesto and Tomato Lasagna

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

  • 8 oz box VitaSpelt whole grain lasagna noodles
  • 2 24oz jars organic marinara sauce (such as Newman's Own)
  • 16 oz container low-fat ricotta cheese
  • 1 whole egg
  • 1/2 cup homemade or storebought pesto sauce
  • 2 cups reduced fat mozzarella cheese shredded
  • 1 cup parmesean cheese shredded
  • 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 1 lb lean grassfed organic ground beef *can also use ground bison
  • 1 tbsp fresh basil rinsed and chopped fine
  • 1 tsp Italian seasoning blend such as McCormick's

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring 4 quarts of water to a rapid boil.
  3. Add a little salt.
  4. Cook lasagna for 3 minutes and drain.
  5. Brown ground beef over medium heat until meat crumbles and is cooked through.
  6. Drain.
  7. Stir in pasta sauce, Italian seasoning and fresh basil and set aside.
  8. In a separate bowl combine ricotta cheese, egg, pesto, 1 cup mozzarella, 1/2 cup parmesean, salt and pepper.
  9. In the bottom of a 11x7 baking dish, spread 1/2 cup of the pasta sauce mixture.
  10. Top with 4 noodles.
  11. Spread with 1/2 the ricotta mixture and then more pasta sauce mixture.
  12. Add a second layer of noodles and repeat with remaining ingredients.
  13. Top with the extra cup of mozzarella and 1/2 cup parmesean cheese.
  14. Bake at 350 degrees for 45 minutes, uncovered.
  15. Let stand 10 minutes before serving.