Pesto Lasagna
recipe developed at Lailey Vineyard

fresh lasagna noodles 1 and 1/2 recipes or pesto click here for pesto recipe 2 x 500g containers of ricotta cheese 1 1/2 cups grated parmesan cheese

1/2 cup grated Romano cheese 1 clove minced garlic 1 large egg salt and freshly ground black pepper

Preheat the oven to 350 F
Lightly oil a 13 x 9 x 3 inch baking pan or lasagna pan.
Line the bottom of the dish with a single layer of the lasagna.
Mix the ricotta cheese with the parmesan, the minced garlic,
the egg and a sprinkle of salt and pepper.
Spread one quarter of this cheese mixture over the first layer of noodles.
Spread one quarter of the pesto over the cheese.
Repeat the layers three more times.
Over the final layer of pesto, sprinkle the romano cheese.
Cover with aluminum foil and bake for 35 minutes.
Uncover and bake about 15 minutes more or until the pasta is heated through.
Broil the top - about 1 minute - and let cool before serving.
Serve each portion with a slice of lemon and a glass of 2002 Lailey Vineyard Chardonnay.

serve with Lailey Vineyard Chardonnay

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