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With only five ingredients, this easy-to-assemble lasagna is a snap to make. But add the basil if you have it, it adds a fresh taste to the dish.

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  • 12 slices Ben’s® Wheat Bread, crusts removed, lightly toasted and cooled

    1 3/4 cups (425 mL) tomato sauce

    1/2 cup (125 mL) basil pesto

    1 tub (250 g) ricotta cheese

    1 1/2 cups (375 mL) shredded mozzarella cheese

    2 tbsp (30 mL) thinly sliced fresh basil (optional) 


Preheat oven to 375°F (190°C). Spread 1/4 cup (60 mL) tomato sauce in bottom of greased 9-inch (23 cm) square baking dish. Brush one side of each slice of bread with pesto.

Place 4 bread slices, pesto side up, over sauce. Layer 1/2 cup (125 mL) sauce, half of the ricotta and 1/2 cup (125 mL) mozzarella in dish; repeat layers. Top with remaining bread slices, sauce and cheese.

Cover tightly with foil. Cover and bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until golden brown and bubbling. Let stand for 10 minutes. Sprinkle with basil (if desired).

• In food processor, pulse bread crusts to make fresh bread crumbs.
• Substitute shredded Italian cheese blend for mozzarella if desired.

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