tomato pesto ricotta lasagna
I MADE LASAGNA.
I don’t know if any of you subscribe to MLB Network, or if this Sirius XM commercial airs on other networks, but if any of you have seen it, you know what I’m referencing and it might make you laugh.
Basically, and I couldn’t tell you why, Dave Grohl makes lasagna and is trying to yell such to Kevin Hart while the latter records in his studio, but Hart can’t hear shit. It’s like a game of telephone where the message just gets entirely lost. It’s the stupidest ad but I guffaw every damn time.
And today, I made lasagna just so I could shout obscure references you’ll get annoyed with by the end of the post. You are fucken welcome.
As we pull out of summer and into fall, I wanted a cozy transitional recipe that blows through some late-season produce and gives you inspiration for comfort dishes that will tide you into the cooler months. I also really craved lasagna around the time I created this dish. I’d tried a couple riffs in the past and they both sucked, but this one? No suckage here.
Creamy pesto ricotta filling and homemade roasted tomato sauce baked up with thick lasagna noodles and plenty of cheese. Nothing unnecessary but plenty tasty. An easy slow weeknight dish, or a casual Sunday fixture for gathering with family and friends. This is one of the most versatile lasagnas out there.
HEY KEVIN, YOU WANT SOME LASAGNA?
The bulk of the time spent on this dish is the passive cooking, so you can chop up a nice salad or hang out with your pals while shit gets steamy. If shit gets steamy with your pals, that’s your business.
The roasted tomato sauce is pretty special, and the key component to lifting this lasag’ far above ordinary. Poppy cherry tomatoes, fresh herbs, chili powder (my dirty little roasty secret), basil, and a bit of balsamic. Toss it all together on a baking sheet or casserole dish and roast until the tomatoes burst.
Then, throw those juicy bits into a blender with a touch of sugar to cut down the acidity. I pour about half of the liquids from the roasted tomatoes into the blender since I didn’t want the sauce to become watery, but did want the extra flavor bomb. Pulse it up until smooth (be careful, the tomatoes will be quite warm). You might need a bit more salt or sugar to your taste. I used 2 teaspoons of sugar overall, but the amount will depend on your tomatoes and your preferences.
WHO’S TANYA?
Next, the filling. I always keep a batch of my feta pesto on hand nowadays, but you can make your own favorite or buy a jar from the store. In either case, mix it up with ricotta, a whisked egg, and a bit of shredded mozzarella. Toss the rest of the mozzarella with some grated parmesan and set aside.
I went with a three-layer lasagna in a 9 x 13 inch dish, but if you want more layers, use a 9 x 9 inch casserole dish. Grease whatever you’re using, then spread some of the tomato sauce on the bottom (I used about 1/3 for my layers). Place 4-5 noodles on top, then dollop and gently spread 1/3 of the ricotta mixture. Repeat the pattern until you use up the sauce, noodles, and ricotta. You may have a couple noodles left over.
Oh, by the way, use no-boil lasagna noodles. I think most brands sell it nowadays and I’ve only seem maybe 1-2 types of the traditional variety.
KEVIN, DO YOU WANT SOME LASAGNA?
Finish your masterpiece with a big hit of cheese. Cover it up with foil and bake at 375 for about 30 minutes. Strip the foil off, toss it sexily aside, and finish baking naked. The cheese bubbles, melts, and crispy patches form atop. Amazing.
I don’t do much for garnish, just fresh basil. Since this is lasagna, you don’t need a whole lot of sides on a typical basis. A nice salad does the trick for me, and I’d go with a crisp white wine or a Peach Melba Rose Spritz if I’m feeling a cocktail or if you’re in denial that summer’s coming to an end.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More top-notch pastas to give a go:
One Pot Sundried Tomato Pesto Ricotta Lasagna
Tomato Basil Orzo Pasta with Burrata
Easy Broccoli Walnut Pesto Pasta
tomato pesto ricotta lasagna
Ingredients
- 6 cups cherry tomatoes
- 6 cloves garlic
- 2 shallots
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh rosemary, chopped
- 3 tbsp balsamic vinegar
- 2 tsp chili powder
- 1 cup fresh basil
- 1-2 tsp brown sugar, packed
- 15 oz whole milk ricotta cheese
- 1/2 cup basil pesto, homemade or store bought
- 1 egg, lightly beaten
- 1 1/2 cups part-skim mozzarella, shredded
- 1/3 cup fresh parmesan, grated
- 1 box no-boil lasagna noodles
Instructions
- Preheat oven to 425 degrees.
- In a large casserole dish or on a parchment-lined baking sheet, toss the tomatoes, garlic, shallots, oregano, rosemary, balsamic vinegar, chili powder, basil, and a heavy pinch of salt and pepper. Roast 20-25 minutes until juicy and burst. Remove. Reduce the oven temperature to 375 degrees.
- Add the tomatoes and about half of the juices to a blender along with 1 tsp sugar. Whiz until smooth. If needed, add additional 1 tsp sugar and more salt and pepper until the sauce tastes to your liking.
- In a large bowl, stir together ricotta, pesto, 1/2 cup of the mozzarella, and the egg.
- Grease a 9 x 13 inch casserole dish with oil. Pour 1/3 of the tomato sauce on the bottom and swirl to spread. Layer 4-5 noodles on top. Spread 1/3 of the ricotta mixture. Pour another 1/3 of the sauce overtop and add 4-5 more noodles. Spread ricotta. Pour remaining sauce on top, 4-5 more noodles, and spread the remaining ricotta. Sprinkle with the mozzarella and parmesan.
- Cover the dish with foil. Bake 30 minutes, then remove the foil and bake for 15 minutes uncovered until the cheese is bubbly and melty. Rest for 10 minutes. Serve with fresh basil, as desired.
