Pesto Beef Lasagna

Ingredients

• 2  eggs lightly beaten
• 1 cup basil fresh chopped
• 1 clove garlic 
• 1.5 pounds ground beef 
• 0.3 teaspoon coarsely ground pepper 
• 9  lasagna noodles uncooked
• 0.5 cup parmesan cheese grated
• 0.5 cup pinenuts 
• 2 cups ricotta cheese 
• 12 ounces mozzarella cheese shredded divided
• 30 ounce spaghetti sauce 
• 8 ounce sun-dried tomatoes undrained in oil

Equipment

• food processor
• bowl
• oven
• knife
• whisk
• baking pan

Directions

1. Cook lasagna noodles according to package directions.
2. Combine ricotta cheese, eggs, and pepper; stir well with a wire whisk, and set aside.
3. Drain tomatoes, reserving 1/3 cup oil and 1/2 cup tomatoes. Reserve remaining tomatoes for another use. Position knife blade in food processor bowl, and add 1/2 cup tomatoes, basil, and next 3 ingredients; process until smooth. With processor running, pour reserved 1/3 cup oil through food chute in a slow, steady stream; process until blended. Fold basil mixture (pesto) into ricotta mixture.
4. Cook ground beef in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in spaghetti sauce. Spoon one-third of meat mixture into a greased 13- x 9- x 2-inch baking dish. Arrange 3 cooked lasagna noodles over meat mixture.
5. Spread half of pesto over noodles, and sprinkle with 1/2 cup mozzarella cheese. Repeat layers once. Top with remaining 3 noodles and remaining meat mixture.
6. Cover and bake at 350 for 25 minutes. Uncover and sprinkle with remaining 2 cups mozzarella cheese.
7. Bake, uncovered, an additional 5 minutes or until cheese melts.
8. Let stand 10 minutes; serve.