INGREDIENTS
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1 Tbsp. melted butter
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1/2 cup basil pesto (store-bought or homemade)
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1 1/3 cup meat-based tomato sauce
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1 cup alfredo sauce, plus 3 Tbsp. (store-bought or homemade)
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2 lb. lasagna noodles, cooked until al dente
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1/4 lb. salami, sliced to roughly 1/16 of an inch thickness
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8 oz. mozzarella, roughly chopped, divided into 3 portions
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1/2 cup Parmesan, finely grated, divided into 3 portions
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8 oz. provolone, grated
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15 oz. ricotta