
If there’s one thing I love most in this world…it’s pesto…and cheese…and fresh pasta. Put that all together and you get this glorious, easy to make Pesto Lasagna! It’s easy because I used some of my favorite pre-made pesto and fresh pasta from Giovanni Rana (this is not an ad…I genuinely love their stuff and have for many years!).
Let’s get to it:

Pesto Lasagna
Ingredients
- 2.5 cups of ricotta cheese
- 8 oz mascarpone cheese
- 1 egg
- Kosher salt
- Black pepper
- 1 jar Giovanni Rana pesto
- 1 pack of Giovanni Rana lasagna sheets
- 1 bag shredded mozzarella cheese
Instructions
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Preheat oven to 425 degrees.
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In a large bowl, mix the ricotta, mascarpone and egg together until combined. Season with salt and pepper (to taste).
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In the pan you plan to use (I used a rectangular, tall cake tin that you would use to make banana bread), start by adding a layer of the ricotta/mascarpone, followed by pesto, a handful of mozzarella cheese and finally a layer of pasta. Repeat until you run out of pasta sheets. Top it with mozzarella cheese and cover with aluminum foil.
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Bake for 35 minutes then remove the foil and turn the broiler on and cook for about 5 minutes or until the top is golden brown. Take out of the oven and let sit for about 5-10 minutes before cutting into it and serving.