Our meal prep-friendly Pesto Bolognese Lasagna layers the hearty beef flavor of Nolan Ryan Beef ground beef with two types of luscious Italian cheeses, bright basil pesto, and easy no-boil noodles. Get ready to turn a Sunday afternoon of cooking into easy dinners all week long.
Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 8-10
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced or grated
- 1 16oz. jar of marinara sauce
- 1lb 93/7 Nolan Ryan Beef ground beef
- salt and pepper to taste
- 1 cup whole milk
- 2 cups shredded provolone cheese
- 2 cups whole milk ricotta cheese
- 1/2 cup basil pesto
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1 box oven-ready lasagna noodles
Instructions:
- Start by heating your oven to 375°F
- Season ground beef with salt, pepper, and Italian seasoning. Brown the ground beef. Drain excess fat. Add in onion and cook until onion is translucent.
- Add the jar of marinara sauce. Stir to combine.
- In a separate bowl, combine the ricotta and pesto.
- Grease a 9x13 inch baking dish. Begin layering by spreading a quarter of your Bolognese sauce across the bottom, then add your first layer of 3-4 lasagna sheets. Next, dollop half the ricotta mixture over the noodles, followed by another quarter of the Bolognese and half the provolone cheese.
- Repeat with another layer of noodles, then the remaining ricotta, more Bolognese, and the rest of the provolone. Crown it with your final layer of lasagna sheets and pour the remaining Bolognese sauce generously over the top. Finish with a blanket of mozzarella and a generous sprinkle of parmesan cheese.
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Slide into the oven uncovered and bake for 45 minutes, until the top is beautifully golden and bubbling. Let it rest for 10 minutes before slicing - this helps everything set up perfectly for clean, gorgeous layers.
