Quick & Tasty Pesto Layered Lasagna Recipe for Weeknights - Beard and Bonnet

Ingredients

• 15 ounces (425 grams) ricotta cheese
• 3 cups (340 grams) shredded mozzarella cheese
• 7.5 Tablespoons (45 grams) freshly grated Parmesan cheese
• 1 large egg
• 5 lasagna noodles (approximately ⅓ box)
• 0.5 Tablespoons dried basil (or 2 Tablespoons fresh, chopped)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 Tablespoons unsalted butter
• 2 Tablespoons flour
• 1.5 cups (360 milliliters) whole milk
• 1.5 cups (360 milliliters) basil pesto