In this recipe we use homemade pesto that was made earlier in the weekly menu.
2
Mince the garlic and add to a bowl with ricotta, sour cream, eggs and salt. Mix together.
3
Find an ovenproof dish, and start layering the fillings for the lasagna. Start with the white sauce at the bottom, then pasta and pesto. Continue until you've used up all the fillings. Make sure there is a layer of white sauce on top.
4
Top with grated parmesan, and bake on the middle rack of the oven at 200 degrees celsius for about 30 minutes.
