I always have plenty of basil and spinach in the garden this easy recipe will delight those that eat it.
3 cup ricotta cheese
1 cup tasty cheese
1 tablespoon pesto
2 eggs, lightly beaten
1 bottle tomato base pasta sauce
¾ cup fresh white breadcrumbs
2 tablespoons grated parmesan cheese
Put the cheese and ricotta in a large bowl and mix together, and then take out half the mixture and set aside.
In half the mixture
Add the pesto to the cheese in the bowl and blend until smooth. Stir in the spinach and seasoning to taste.
Spread a layer of pasta then one-third of the spinach mixture over the base of a 25 × 18 × 8 cm ovenproof dish.
Scatter one-third of the tomatoe sauce in an even layer over the spinach mixture, then cover with a layer of pasta, trimming to fit the dish.
Add half of the remaining spinach mixture in a thin layer, top with half the remaining tomato sauce and cover with pasta as before. Cover with the last of the filling and arrange the remaining pasta sheets over the top.Add last of sauce.
Whisk the reserved cheese mixture with the eggs,and seasoning. Pour over the lasagna, then sprinkle with a mixture of the breadcrumbs and parmesan. Bake for 25 minutes until the topping is lightly set and browned. Serve while hot.