Description
Pesto layered lasagna invites Mediterranean flavors into a comforting classic pasta dish. Rich basil sauce and creamy cheese create a luxurious Italian-inspired meal you’ll savor with each delicious bite.
Ingredients
Scale
Protein and Cheese Ingredients:
- 15 ounces (425 grams) ricotta cheese
- 3 cups (340 grams) shredded mozzarella cheese
- 7.5 Tablespoons (45 grams) freshly grated Parmesan cheese
- 1 large egg
Pasta and Seasonings:
- 5 lasagna noodles (approximately ⅓ box)
- 0.5 Tablespoons dried basil (or 2 Tablespoons fresh, chopped)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Sauce and Butter Ingredients:
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1.5 cups (360 milliliters) whole milk
- 1.5 cups (360 milliliters) basil pesto
Instructions
- Boil lasagna noodles in generously salted water until perfectly tender, ensuring they maintain a slight bite. Gently drain and coat with a thin layer of olive oil to prevent sticking, then set aside.
- Create a luxurious pesto béchamel by melting butter in a saucepan over medium heat. Sprinkle flour and whisk continuously, creating a smooth roux. Gradually pour in milk, stirring constantly to eliminate lumps. Season with salt and pepper, simmering until the sauce transforms into a velvety consistency. Remove from heat and fold in vibrant pesto, adjusting seasoning to taste.
- Prepare the cheese blend by thoroughly mixing ricotta, mozzarella, Parmesan, eggs, and fresh herbs. Season with a pinch of salt and cracked black pepper to enhance the flavors.
- Preheat the oven to 375°F. Begin layering by spreading a thin base of pesto sauce in a 9×9 baking dish. Arrange noodles to cover the sauce completely, slightly overlapping for even coverage.
- Distribute a generous layer of cheese mixture across the noodles, followed by a sprinkle of mozzarella and a dusting of Parmesan. Repeat the layering process, creating alternating strata of noodles, cheese, and sauce.
- Conclude the final layer with remaining noodles, drizzling the remaining pesto sauce and topping with a final cascade of cheeses.
- Cover the dish with aluminum foil and bake for 45 minutes. Uncover and continue baking for an additional 15 minutes until the top achieves a golden, slightly crispy surface.
- Allow the lasagna to rest for 10-15 minutes after removing from the oven, enabling the layers to set and making serving easier.
Notes
- Mastering this pesto lasagna requires patience and attention to layering techniques for maximum flavor fusion.
- Cheese mixture can be prepared ahead of time and refrigerated for up to 24 hours before assembling the lasagna.
- Letting the lasagna rest 10-15 minutes after baking allows cheese to set and makes slicing cleaner and more precise.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 487
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg