Lasagna with Pesto Alla Genovese

The taste of Pesto alla Genovese is unique!

This is a full on version with meat and noodles. There are many ways to cut the calories out of this dish if you choose: delete meat and substitute mushrooms, or substitute zucchini in the middle layer, just make sure to salt it first and let it rest for a while, to get rid of the extra liquid. Pesto is very rich, you can use 1/8 cup instead of 1/4 cup which alone cuts 240 calories. The cheese mix can be replaced with low fat cheeses. And the last step with sliced mozzarella on top, substitute shredded cheese for it and just sprinkled it all over the dish. 

Serves 4

• 6 oz lasagna noodles

Cook lasagna noodles accordingly, leaving it Al-dente or use the oven ready lasagna.

• .5 lb hot sausage  (breakfast sausage)
• 1/2 red bell pepper
• 2 cloves garlic
• 4 oz mushrooms
• 2 c tomato garlic basil sauce 

In the sauce pan, brown sausage half way, then add red bell pepper and garlic to it. Saute for about 3 min and then add mushrooms which should be chopped in quarters. 5 min later add the tomato sauce (I used Hunt garlic basil sauce). Cook it for about 10 min on med heat.

• 1 egg
• 3 oz ricotta cheese
• 1 c cottage cheese
• 1 oz Parmesan cheese 

In a separate bowl whisk egg, then add ricotta, cottage and Parmesan cheese. Blend it well.

• 1 c spinach

Cut the spinach finely.

• 1/4 c Pesto alla Genovese  (I used the Priano brand from Aldi)
• 3 oz mozzarella

1.  In a 9X9 pan, pour 1 ladle of the sausage mushroom sauce.
2. Lay the first lasagna noodles in a single layer. 
3. Spread one third of the cheese mix over it. 
4. Sprinkle all of the spinach over that. 
5. Add another layer of lasagna noodles. 
6. Spread all of the pesto over them. 
7. Add another ladle of sausage mushroom sauce over it and spread it evenly. 
8. Add another third of the cheese mix on top of the sauce and spread it evenly.
9. Add the last layer of lasagna on top of the cheese mix.
10. Pour the last of the sausage mushroom sauce over that. 
11. Add the last of the cheese mix and spread it evenly. 
12. Cut the mozzarella cheese in thin rounds and layer it over the cheese mix. 
13. Cover it with foil and bake it at 375 for 45 min. 
14. Uncover the dish and let it bake for another 10 min or until the top is golden brown.