The recipe you guys are always asking me for below! ❤️ Ingredients ⬇️ 15 lasagna noodles uncooked (3 for each layer) Pesto Sauce 🌿 2 cups fresh basil Full bag of baby spinach ½ cup Parmesan cheese ¼ cup Olive oil Salt to taste 3 cloves of Garlic ½ Squeezed lemon Tomato Sauce 🍅 1 pound lean ground beef garlic minced 36 ounces pasta sauce 2 tablespoons tomato paste 1 teaspoon Italian seasoning Sun dried tomatoes Cheese Mixture 🧀 2 cups ricotta cheese 1 teaspoon chopped dried parsley 1 large egg beaten 4 cups shredded mozzarella cheese divided ½ cup shredded Parmesan cheese This is the order of layers: sauce (red) – noodles – cheese sauce (pesto) – noodles – cheese sauce (red) – noodles – cheese sauce (pesto) noodles – cheese noodles – sauce (red/bake) – cheese Directions ⬇️ Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside. In a blender, combine pesto ingredients and blend on high, until desired condition. Add salt to taste. Meanwhile, in a large skillet, brown the beef, garlic, sun-dried tomatoes over medium-high heat until no pink remains. Drain any fat. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired. In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired. Rest for at least 15 minutes before adding fresh basil & cutting!