Lasagna Loaf

By Cindy

Ingredients

• 1 cup part-skim ricotta cheese
• 2 tablespoons pesto, optional
• 1/3 cup parmigiano reggiano cheese, grated
• 1 cup mozzarella, shredded
• 1 3/4 cups tomato sauce,
• 6 no-boil lasagna noodles

Details

Adapted from rachaelray.com

Preparation

Step 1

1. Preheat the oven to 350 degrees.

2. In an 8-inch-by-4-inch loaf pan, spread 1/4 to 1/3 cup of the pasta sauce on the bottom. Top with one sheet of no-boil lasagna and then spread with 1/4 cup of the ricotta mixture. Pour on a few tablespoons of the pasta sauce, then top with a few tablespoons of parmigiano cheese and mozzarella. Repeat the layering, reserving a good 1/4 cup pasta sauce and cheese for the final top layer.

3. Press down slightly. Spread the remaining pasta sauce on top of the last noodle, sprinkle with remaining mozzarella cheese and the parmigiano cheese.

4. Cover with foil and bake the loaf about 25 minutes. Uncover and bake another 10 minutes making sure the noodles are fully cooked. Remove from the oven and let rest 5-10 minutes before slicing.