Vegetarian Pesto Lasagna

Lasagna is usually a small labor of love, but it pays off in many ways:

- It feeds a crowd or a large family

- It's a great meal prep item. Assemble, refrigerate or freeze, and you have dinner ready whenever you want

- It's about the same amount of work to make 3 lasagnas as it is one, so make a small one for dinner tonight, and assemble and freeze another one or two for a rainy day, you won't regret it

- It's delicious...especially when you add fresh pesto into it!

The main laborious task here is to make béchamel. My recipe includes a pretty easy technique, which doesn't require any complicated skills. I also make my own pesto for this recipe, but you could of course buy store bought pesto to cut down an extra step.

I use my favorite jar of marinara, and no-boil lasagna sheets, which further reduces the number of steps here. Use a really good jar of marinara for this, you will taste the difference. Lastly, never skimp on the cheese! If you use store bought pesto, you'll need ~1 1/2 cups.

I do this in a 9x13, or you can use this same recipe to assemble two smaller lasagnas that would each feed 4.

This dish is vegetarian, and can be GF if you sub GF lasagna noodles.

Serves 8.