Cheese & Pesto Lasagna

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups marinara sauce
• 2 cups vegetable stock
• 2 tablespoons olive oil
• 1 red onion
• 2 yellow zucchini
• 2 green zucchini
• 12 ounces mozzarella cheese
• 2 cups ricotta cheese
• 2 eggs
• 1/4 cup basil pesto
• 8 -10 ounces dry lasagna noodles
• 1/4 cup parmesan cheese

Recipe

• 1 preheat oven at 350°f.
• 2 saute finely chopped onion in 2 tbl. olive oil.
• 3 add shredded zucchinis into pan and saute until soft.
• 4 salt and pepper lightly.
• 5 add 1 cup of stock to vegetables.
• 6 set aside 4 oz. of mozzarella.
• 7 mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
• 8 fold 1/4 cup of basil pesto in ricotta mixture.
• 9 heat marina sauce in sauce pan.
• 10 add 1 cup of stock, and turn off heat.
• 11 cover bottom of 9x13 pan with tomato sauce.
• 12 place first layer of uncooked lasagna noodles on bottom of pan.
• 13 cover with thin layer of sauce.
• 14 layer one third of the cheese mixture, followed by one third of vegetable mixture.
• 15 save about 1/3 cup of ricotta mixture to dollop on top layer.
• 16 continue until last layer of noodles is placed.
• 17 cover with sauce and any remaining liquid.
• 18 dollop with remaining ricotta.
• 19 bake for 45 minutes.
• 20 add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.