The Italian Kitchen: Mini Pesto Lasagna

A twist on a classic and would be a festive dish for Christmas. This is a simple twist on a recipe.

The Ingredients:

Olive oil

Diced onion

6 garlic cloves

1 lb ground beef

1 lb ground pork

1-2 TBSP tutto porchetta

1-2 TBSP pizza party

Salt and pepper to taste

1 jar marinara sauce

16 oz cottage cheese

6 oz Pesto

1/2 C parmesan cheese

2 large eggs

No boil Lasagna noodles

16 oz Mozzarella cheese

4 small foil trays

The recipe:

Preheat oven to 375.

In a skillet, add some olive oil, diced onion, and garlic then the meat and cook until softened and cooked through. 

Add the marinara and seasonings and cook until flavors combined. If you want to thin sauce add a bit of beef broth.

Set aside.

In food processor, add the parmesan, cottage cheese, pesto, and eggs and pulse until combined and creamy.

In foil pans, add about 1/2 C sauce, then a Lasagna noodle, then rest of the sauce and some mozzarella, another Lasagna noodle, then pesto cheese mixture plus rest of mozarella.

Sprinkle a bit more pizza party on top.

Bake pan covered with foil for approximately 30 minutes. Then remove foil and bake another 5-10 min.

Notes:

Remaining trays can be refrigerated or frozen.

Lasagna sets up best if it rests in the fridge for 12-24 hours.

Easy Garlic Toast

2 slices of bread toasted

Butter

1 garlic clove halved

Toast the bread and butter. Once butter melts rub cut side of garlic all over buttered toast.