Tomato Pesto Lasagna

8 oz lasagna noodles
1 lb sausage or ground beef
One 14-1/2 oz can chunky pasta style stewed tomatoes
One 6 oz can tomato paste
3/4 cup water
One 8 oz pkg ricotta cheese
One 4 oz pkg 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 250F for 30 minutes or until heated through.

Makes 6 servings.

Substitute one 15 oz can spinach. Drain spinach, pressing out excess liquid.

Microwave Directions:
In 9 inch square microwavable dish, assemble lasagna as directed above. Cover with plastic wrap; cook on high 10 minutes, rotating halfway through.

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Cajun Country -- New Iberia, Louisiana