Lasagna, version 2 and Individual Pesto Lasagna Roll-Ups

I’m still looking for a great, basic, all-purpose lasagna recipe. I saw this one and thought I would give it a try the other day. It was good and was definitely “classic” (I used ricotta instead of cottage cheese), but the sauce wasn’t as rich as I would have liked. If I make this again, I will maybe add a little tomato paste or some balsamic vinegar to give the sauce a little more depth, but this was a good, kid-friendly, basic lasagna. Girl liked it a lot. Boy isn’t a big fan of tomato sauce, so I made him some little individual, pesto-sauced lasagna wraps:

Directions:

Take a cooked lasagna noodle and spread it with a very thin layer of prepared (or store-bought) pesto, just enough to very lightly coat it. Spread a thin layer (2 to 3 Tbsp.) of the ricotta cheese mixture (from the above lasagna recipe) on top of the pesto. Sprinkle with mozzarella cheese and crumbled, cooked hamburger meat (just reserve a little when you brown the meat for your lasagna, above). Very gently roll the lasagna into a spiral and place it carefully in a small glass or ceramic baking dish. Spread a little more pesto over the top and sprinkle with a little Parmesan cheese. Bake for the last 15 – 20 minutes of the time that your lasagna is baking, until completely cooked and bubbly (you just want to make sure that the eggs in the ricotta are cooked though). Boy really loved these and had one in his lunch the next day.