8 oz. lasagna noodles
1 lb. sausage or ground beef
1 can (14 1/2 oz.) chunky stewed tomatoes
1 can (6 oz.) tomato paste
3/4 c. water
1 pkg. (8 oz.) ricotta cheese
1 pkg. (4 oz.) frozen pesto thawed
8 oz. mozzarella cheese, shredded

Cook noodles according to package directions; rinse. Drain and separate noodles. Brown meat in 10 inch skillet; drain. Stir in tomatoes, tomato paste and water; mix well.

In a 2 quart or 9 inch square baking dish, layer 1/3 meat sauce, half of noodles, ricotta, pesto and mozzarella cheese; repeat layers ending with sauce. Bake at 350 degrees for 30 minutes or until heated through.