creamy pesto ricotta lasagna - easy and delicious

How To Make creamy pesto ricotta lasagna - easy and delicious

• 1

  Preheat the oven to 375°.
• 2

  Brown the ground beef in a large skillet or braiser on medium-high heat. Once that's been going for a few minutes, add Italian seasoning and the minced mushrooms (I pulsed mine in a food processor). Let that continue until the beef is cooked through.
• 3

  Next, add the jar of marinara and heavy cream. Cook until this mixture is heated through.
• 4

  Into a mixing bowl, add the ricotta, parmesan cheese, and pesto. Mix together, adding salt and pepper to taste. Once you have your salt and pepper levels just the way you want, add the two eggs and mix thoroughly.
• 5

  Coat a 9x13 baking dish with a little avocado oil to prevent anything from sticking. Ladle some of the bolognese and spread this over the bottom of the baking dish.
• 6

  Next, add a layer of the lasagna noodles. After that, another layer of the bolognese, followed by a layer of the pesto ricotta. Use an offset spatula to help smooth layers. Continuing on, add a layer of shredded mozzarella and grated parmesan cheese. Measure the cheese with your heart. There is no right or wrong answer here. Sprinkle away!
• 7

  Repeat the layering steps until you run out of bolognese and pesto ricotta. Top with a final layer of cheese. Again, make it rain cheese just the way you like.
• 8

  Bake the lasagna, covered (with foil) for 25 minutes. After 25 minutes, remove the foil and continue cooking for an additional 25-30 minutes.
• 9

  Once the lasagna is finished cooking, remove from the oven and let it rest for at least 15 minutes before serving
• 10

  Cut into squares and enjoy!
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