Pesto Lasagna

• 2 tablespoon - butter
• ⅛ Dash - olive oil
• 3 cloves - garlic
• 1 ½ cup - prepared pesto
• 1 cup - heavy cream
• 1 teaspoon - salt
• 1 teaspoon - black pepper
• 1 teaspoon - garlic powder
• 1 teaspoon - onion powder
• ¾ cup - Parmesan cheese
• 16 ounce - ricotta cheese
• 1 cup - Parmesan cheese
• ¾ cup - mozzarella cheese
• 1  - egg
• 1 teaspoon - salt
• 1 teaspoon - black pepper
• 1 teaspoon - garlic powder
• 1 teaspoon - onion powder
• 1 teaspoon - dried parsley
• ⅛  - No-boil lasagna noodles
• 1 cup - mozzarella cheese
• ⅛  - Parmesan cheese
• ⅛  - Fresh basil

Instructions

1. Preheat oven to 350°F (175°C).
2. In a saucepan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
3. Add pesto and mix well. Stir in heavy cream, salt, pepper, garlic powder, and onion powder.
4. Simmer for 2–3 minutes, then add 3/4 cup Parmesan cheese. Stir to combine and set aside.
5. In a bowl, mix ricotta, 1 cup Parmesan, 3/4 cup mozzarella, egg, salt, pepper, garlic powder, onion powder, and parsley until smooth.
6. In a greased baking dish, layer in order: pesto sauce, no-boil lasagna noodles, more pesto sauce, ricotta mixture. Repeat 2–3 times.
7. Finish with pesto sauce, a generous handful of shredded mozzarella, and more Parmesan.
8. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15 minutes until bubbly and golden.
9. Let lasagna rest for 10 minutes before slicing. Top with fresh basil and extra Parmesan before serving.