Lasagna Margherita

I created this lasagna because I wanted to offer a light, vegetarian option that was also simple and appealing to children.
I started by making a nut-free pesto with crushed tomatoes, basil and pecorino cheese (a nod to the more pesto Trapanese from Sicily).
I layer this 'modified' pesto sauce with fresh mozzarella on my own pasta sheets (I make these with local organic eggs and flour). I finish it with a sprinkle of grated Italian Parmigiano cheese.
The final result is a simple, light lasagna that will please even the most discerning palates (my own kids say it's their favorite!)

Medium tray (about 1.4 lbs.)* = 2/3 servings
Large tray (about 3 lbs)* = 4/5 servings
(*) Actual weight can vary