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1
Cook the lasagna noodles as per the packages instructions.
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2
In a large bowl, mix together ricotta, shredded mozzarella, Pecorino Romano, egg, kosher salt and ground black pepper.
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3
Mix thoroughly.
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4
Pour a little bit of tomato sauce at the bottom of the skillet (just enough to cover the bottom surface).
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5
Put down your first layer of noodles, covering the bottom of the skillet (approximately 3-4 noodles).
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6
If the noodles are longer than the skillet, you can trim them a bit or simply fold them over.
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7
Your next layer will be the ricotta mixture.
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8
Spread it evenly over the layer of noodles.
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9
Spoon some tomato sauce over the ricotta.
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10
Next, place down another layer of noodles.
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11
Evenly spread some pesto over that layer of noodles.
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12
Evenly spread more ricotta mixture over the pesto.
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13
Place down another layer of noodles.
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14
Spread more (likely the rest) of the ricotta mixture over the noodles.
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15
Spoon tomato sauce over the ricotta.
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16
Put down what will be your last layer of noodles.
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17
For the top layer, alternate between tomato sauce and pesto for the length of each noodle.
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18
This will create a red and green stripe effect for the top layer.
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19
Finally, place the fresh mozzarella slices on top.
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20
Place skillet over medium-low heat for approximately 20 minutes, covered.
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21
Let noodles simmer until cooked through.
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22
When done, put it under the broiler if youd like to blister and bubble the top layer of mozzarella (optional).
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23
Let the lasagna sit for about 10 minutes to let it set.
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24
You dont want to cut into it right away.
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25
Note: If any excess oil from the pesto pools onto the top of the lasagna, just carefully dab it with a paper towel.
