Pesto and Balsamic Caprese Lasagna

1.Preheat your oven to 375°F (190°C).

2.In a medium saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside to cool.

3.Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

4.In a baking dish, spread a thin layer of basil pesto on the bottom. Place three lasagna noodles side by side over the pesto.

5.Layer half of the sliced tomatoes over the noodles, followed by half of the mozzarella slices. Sprinkle with a pinch of salt and black pepper, and add half of the fresh basil leaves.

6.Spread another layer of basil pesto over the cheese and repeat the layering process: three noodles, remaining tomatoes, remaining mozzarella, more salt and pepper, and the rest of the basil leaves.

7.Top with the final three lasagna noodles and spread the remaining basil pesto over the top layer. Sprinkle with chopped almonds for added crunch.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

9.Once baked, remove from the oven and let it sit for about 10 minutes before slicing. Drizzle with the balsamic reduction before serving.