Pesto Ricotta Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deconstructed lasagna baked with pesto ricotta filling, marinara sauce, and melted mozzarella over lasagna noodles. Easier than traditional lasagna but delivering all the same layered flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups Marinara sauce (store-bought or make your own)
- 1/4 cup Pesto sauce (store-bought or make your own)
- 3-4 Lasagna sheets (about 6-7 inches long(or use 2 regular length sheets and cut in half after boiling))
- 1 cup ricotta cheese (full fat recommended)
- 1/4 cup Parmesan cheese (grated)
- Salt and freshly ground pepper
- 1/2 cup Mozzarella cheese (grated, for topping)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 2271mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1243mg
- Calcium
- 544mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.