1 lb lean ground beef
1 jar (26 oz) your favorite italian sauce
12 oven-ready, no-boil lasagna noodles
32 oz ricotta cheese
1 large egg
6 Tbsp pesto (prepared from your grocer’s refrigerated section)
1 jar (12 oz) roasted red peppers, drained and sliced in thin strips
2 cups (8 oz) shredded mozzarella cheese

1. Brown ground beef in large skillet over medium heat until all pink is gone. Remove from heat and add italian sauce.

2. Spread 1 cup of mixture in lasagna baking dish. Place 3 noodles atop the mixture.

3. Blend ricotta and egg in small bowl. Spread about 1/3 mixture atop the noodles. Then top with 1/3 of pesto, 1/3 red peppers, and 1/2 cup mozzarella. Repeat with meat sauce, noodles, ricotta, pesto, peppers and mozzarella until it is gone. Be sure to let your top layer be the mozzarella!

4. Bake in a preheated oven at 375 degrees for 50 minutes.

Tips: This may be made 1 day ahead and kept in the fridge over night. Pop it in your preheated oven, but bake for 55-60 minutes instead!

1. Stir together cheeses, basil and pepper.

2. Spread about 1/3 cup cheese filling onto the cooked lasagna noodle and roll from the short end, placing them in the pan seam side down. Cover with spaghetti sauce, being careful to cover the edges so they don’t dry out.

3. Bake at 350 degrees F for about 30 minutes, or until hot. Place fresh sage sprigs on top prior to serving for garnish.