This is a take on lasagna that I should have tried years ago. It is a lighter take on the classic that is herb forward. I used a lot of store bought items, so your labor is less. Meat is optional; I added it, but you do you. I hope you like it.

4 sheets fresh lasagna pasta
8 ounces ricotta cheese
1 egg, beaten
1 tablespoon everything Italian seasoning
1 teaspoon Italian herbs
4 ounces grated parmesan cheese
12 ounces pesto sauce
4 ounces cooked Italian sausage
6 ounces shredded mozzarella

Heat oven to 350.

Mix ricotta cheese, egg, Italian seasoning, and Italian herbs.

Cook Italian sausage.

Spray bottom of loaf pan.

Add two tablespoons of pesto to pan. Add 3/4 cup of ricotta mixture to pan. Add 1/3 of sausage and top with pasta sheet trimmed to fit.

Repeat step two more times. 

Top with pesto and mozzarella cheese.

Cover with foil. 

Bake for 45 minutes; remove foil and bake for an additional 15 minutes.

Let rest for 5 minutes. 

Slice and serve.