Description
A delightful lasagna with layers of creamy pesto béchamel, ricotta cheese, and gooey mozzarella, perfect for family gatherings.
Ingredients
Scale
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups basil pesto
- 15 ounces ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 large egg
- 1/2 Tablespoon dried basil (or 2 Tablespoons fresh, chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 lasagna noodles (approximately 1/3 box)
- 3 cups shredded mozzarella cheese
- 6 Tablespoons freshly grated Parmesan cheese
Instructions
- Prepare the Noodles: Start by boiling water in a large pot. Cook the lasagna noodles according to the package directions until they reach an al dente texture. Drain the noodles well and toss them with a little olive oil to prevent sticking. Set them aside, allowing them to cool slightly while you prepare the sauce and cheese mixture.
- Make the Pesto Béchamel Sauce: In the same pot, melt the unsalted butter over medium heat. Once melted, add in the flour, stirring to create a smooth roux. Allow this to cook for 30-60 seconds until it’s bubbly. Gradually whisk in the milk, salt, and black pepper. Keep stirring and simmer the mixture until it thickens, which should take about 7-10 minutes. Once thickened, remove it from heat, then blend in the basil pesto for a delicious twist.
- Prepare Cheese Mixture: In a medium-sized mixing bowl, combine the ricotta cheese, freshly grated Parmesan cheese, egg, dried or fresh basil, garlic powder, salt, and black pepper. Mix until the ingredients are well combined and creamy.
- Assembly: Preheat your oven to 375°F (190°C). Spread half a cup of the pesto béchamel sauce evenly in the bottom of a 9×9 baking dish. Cut the lasagna noodles in half and layer three strips at the bottom of the dish, making sure they slightly overlap. Now, dollop one cup of the cheese mixture over the noodles, spreading it gently. Next, sprinkle one cup of shredded mozzarella cheese and two tablespoons of grated Parmesan on top. Repeat this layering with the remaining noodles, cheese mixture, mozzarella, Parmesan, and pesto béchamel sauce.
- Top your final layer of noodles with the remaining pesto sauce, then sprinkle with the remaining mozzarella and Parmesan. Cover the dish tightly with aluminum foil and bake for 50 minutes. Uncover and bake for an additional 10-15 minutes until the top is beautifully golden brown. Once done, allow the lasagna to rest for 15 minutes before cutting into it for serving.
Notes
For added flavor, sprinkle some red pepper flakes between layers or top with fresh herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg