Pesto Lasagna
Ingredients
- ⅓ cbutter
cubed
- 1 mediumonion
chopped
- 1garlic clove
minced
- ½ call-purpose flour
- 1 tspsalt
- 3 c2% milk
- 4 cshredded part-skim mozzarella cheese
divided
- 1 cgrated parmesan cheese
divided
- 1 tspdried basil
- 1 tspdried oregano
- ½ tspwhite pepper
- 1 cartonwhole-milk ricotta cheese
- 1 tbspminced fresh parsley
- 9lasagna noodles
cooked and drained
- 1jar prepared pesto
8.1 ounces
- 2 packagesfrozen chopped spinach
thawed and squeezed dry
Directions
- 1
Preheat the oven to 350°F. In a large saucepan, melt the butter over medium heat, then add the onion. Cook and stir until the onion is tender, four to six minutes. Add the garlic, and cook for one minute longer. Stir in the all-purpose flour and salt until blended. Editor’s Tip: By the time the flour is added, the roux should look sort of like a paste.
- 2
Gradually whisk in the milk. Bring the mixture to a boil, and cook and stir until the sauce is thickened, about one minute. Stir in 2 cups of mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and white pepper. Set the bechamel sauce aside.
- 3
In a large bowl, stir together the ricotta cheese, parsley and remaining 2 cups shredded mozzarella. Set the mixture aside.
- 4
Spread about 1-1/2 cups of the bechamel cheese sauce into a greased 13x9-inch baking dish. Top the sauce with three cooked noodles and half of each of the following: the ricotta mixture, pesto, then spinach. Repeat the layers once more. Top with the remaining noodles and cheese sauce. Sprinkle the top of the lasagna with the remaining 1/2 cup Parmesan.
- 5
Bake the pesto lasagna, uncovered, until it’s heated through, the cheese is melted and the bechamel sauce is bubbly, 35 to 40 minutes. Take the lasagna out of the oven and let it stand for 15 minutes before serving. Editor’s Tip: It’s hard to resist the urge to dive right in, but it’s important to let the lasagna cool so it can set up and the sauce doesn’t run and ooze. Also, it’s piping hot!
Pesto Lasagna
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About this Recipe
Craving the cozy comfort of lasagna but looking for a fresh, vibrant twist? This Pesto Lasagna recipe delivers, reinventing a beloved classic with bright, herbaceous flavors that are just as comforting as they are exciting.
What sets this dish apart is its bold departure from traditional red sauce, opting instead for a rich, aromatic pesto base complemented by a creamy homemade béchamel. The clever combination of tender lasagna noodles, layers of savory spinach, and a medley of cheeses creates a meal that's both excitingly new and wonderfully satisfying.
Prepare yourself for a hearty, comforting experience that still feels light and flavorful. Each forkful of this Pesto Lasagna offers a delightful blend of savory pesto, luscious béchamel, and the tangy notes of ricotta and parmesan, all mingling with tender cooked lasagna noodles and earthy spinach. The mozzarella melts into a gooey, irresistible topping, creating a golden crust. This substantial dish is designed to feed a crowd, offering a generous 12 servings of pure culinary delight.
- While this recipe shines with prepared pesto for convenience, feel free to use your favorite homemade pesto for an extra layer of freshness.
- For an added textural element, consider incorporating thinly sliced zucchini or roasted red peppers into the layers.
- If you prefer, a blend of different cheeses like provolone or fontina could also be used to complement the mozzarella and parmesan.
This Pesto Lasagna is perfect for a special family dinner, a weekend gathering with friends, or as a show-stopping centerpiece for any potluck. Serve it alongside a crisp green salad for a complete and memorable meal.