1/2 lb. lasagna noodles of your choice

Cook and trim to fit a 9x9x2 inch baking pan. 1 c. Ricotta cheese 1 egg 1 c. Parmesan cheese 1/2 lb. shredded Mozzarella cheese 1/2 c. olive oil 1/4 c. dry, unflavored, toasted bread crumbs

Mix together the pesto, Ricotta, egg and Parmesan cheese. Put the olive oil in a small bowl. Drop 2 or 3 pasta strips into the bowl and coat both sides with oil. Line the bottom of the lasagna pan with the noodles, leaving no gaps, and trimming where necessary so it fits neatly.

Spread enough of the pesto-Ricotta mixture over the pasta to cover lightly. Sprinkle with some bread crumbs. Cover with another layer of oil coated pasta noodles and continue layering, ending with a top layer of pasta. Sprinkle the Mozzarella cheese on top and whatever remains of the bread crumbs. Bake at 350 degrees for 25 minutes. Serves 4-6.