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Lemon Pesto Ricotta Lasagna

Lemon Pesto Ricotta Lasagna

An incredibly easy one-skillet lasagna loaded with bright lemon flavour, herby pesto and creamy ricotta cheese. It’s also got hidden zucchini in it but no one will ever know.
5 from 1 vote
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Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 1 box oven ready lasagna noodles

For the ricotta layer:

  • 2 cups Ricotta cheese
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/3 cup cream cheese
  • 1 egg
  • 2 garlic cloves minced
  • S&P
  • 3/4 cup finely grated parmesan

For the lemon pesto:

  • 2/3 cup pesto
  • zest and juice of one lemon
  • 1 cup zucchini grated

For assembly:

  • 2 1/2 cups mozzarella grated

Instructions
 

Make the ricotta sauce:

  • In a medium bowl combine the Ricotta cheese, cream, milk, cream cheese, egg and garlic. Season with S&P and mix well.
  • Fold in the parmesan cheese.

Make the pesto sauce:

  • In a separate bowl combine the pesto, lemon zest, lemon juice, zucchini and a pinch of salt. Mix well.

Assemble the lasagna:

  • Butter or spray a heavy 12” skillet.
  • Spread a thin layer of the ricotta mixture on the bottom of the skillet and then top with an even layer of lasagna noodles (break them if you have to - it won’t matter).
  • Add another layer of the ricotta mixture and dollop all over with some of the pesto zucchini mixture. Spread lightly with a spoon to distribute the pesto. Top with a layer of mozzarella.
  • Repeat again - noodles, ricotta, pesto, cheese, ending with mozzarella on top.
  • Cover the skillet with foil and bake at 375 degrees for 30 minutes.
  • Uncover and bake another 20-25 minutes.
  • Remove from the oven and allow to rest 10-15 minutes to firm up before serving.
Keyword Lemon Pesto Ricotta Lasagna
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