1-1/2 cups fresh basil leaves
1/3 cup olive oil
1/3 cup pine nuts
1/3 cup Parmesan cheese, grated
3 garlic cloves
3/4 pound Italian sausage, removed from casings
3/4 pound ground beef
12 ounces mushrooms, sliced
1 onion, sliced
1/2 cup chopped green pepper
2 garlic cloves, minced
1 (28 ounce) can chopped tomatoes, drained
1 (6 ounce) can tomato paste
1/2 cup sliced black olives
2-1/2 cups pesto
1 pound ricotta cheese
9 dry lasagna noodles
1 pound mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
To make the pesto:
Combine the basil, olive oil, pine nuts, Parmesan, and garlic in a food
processor. Puree until smooth. Set aside.
Combine sausage, beef, mushrooms, onion, pepper, and garlic in a large
saucepan over medium heat. Break up the sausage and beef with a fork.
Sauté until the onion is translucent, about 15 minutes. Drain off any liquid.
Add the tomatoes, tomato paste, and olives. Reduce the heat to low, cover,
and simmer 1 hour.
Preheat the oven to 350 degrees F. Combine pesto and ricotta in a bowl.
Spread a thin layer of the sausage mixture in the bottom of a 13 x 9-inch
baking dish. Top with a layer of lasagna noodles. Spread some of the pesto
mixture evenly over the top. Sprinkle with some of the mozzarella and
Parmesan. Repeat layers 2 more times. Cover with foil and bake 30 minutes.
Remove foil and bake additional 10 minutes. Let stand 10 minutes before
Pesto (pronounced PEH-stoh) is an uncooked sauce made with fresh basil, garlic, pine nuts,
Parmesan and/or pecorino cheese and olive oil. The ingredients can either be crushed with a mortar
and pestle or finely chopped with a food processor. Pesto is never cooked or heated. This classic,
fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it has just
one great role: to be the most seductive of all sauces for pasta.