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In a pot, heat the oil and sautee the shallot in it until it turns translucent. Add the garlic and cook for another minute. Add the tomatoes and let simmer. While the sauce is simmering, crumble and brown the sausage meat in a dry pan over medium to high heat, about 5 minutes. Mix the sausage meat and the tomato sauce. Mix the ricotta cheese with the pesto. Spread 1/3 of the tomato-meat sauce on the bottom of a baking dish. For 12 servings, you can use a 9-by-13-inch dish. Now layer on 1/3 of the sliced salami, letting the slices overlap. Spread on 1/3 of the ricotta-pesto-mix and sprinkle with 1/3 of the shredded mozzarella. Repeat two more times. Bake in the oven until the mozzarella has melted and browned, about 30 to 45 minutes. # Meal Prep Tip You can store the dish in an airtight container, about 5 days in the fridge and up to 6 months in the freezer. For best results, thaw the lasagna overnight in the fridge and reheat it in the microwave or oven.
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