Lasagna al Pesto

6 servings

1 hr 45 min

A layered baked pasta with basil pesto béchamel, ricotta, and three cheeses.

prepPreheat oven to 375°F / 190°C

5 lasagna noodles (approximately 1/3 box)

Cook noodles al dente, drain & toss with oil

Cut noodles in half, lay 3 strips in dish

Dollop & spread 1 cup cheese mixture over noodles

Sprinkle 1 cup mozzarella & 2 Tbsp Parmesan

Spread ½ cup pesto sauce over cheese

Repeat layer: noodles, cheese, mozzarella, Parmesan & pesto

Top with final noodle layer & remaining pesto

Sprinkle remaining mozzarella & Parmesan

Cover, bake 375°F / 190°C, 50 min

Uncover, bake 10–15 min until top lightly browned

Rest 15 min before serving

2 Tablespoons / 30 g unsalted butter

Melt butter, add flour, cook 30–60 sec

Whisk in milk, salt & pepper; simmer 7–10 min

Remove from heat, stir in pesto, season to taste

Spread ½ cup pesto sauce on bottom of 9×9 dish

2 Tablespoons / 15 g flour

1 ½ cups / 360 ml whole milk

¼ teaspoon salt

¼ teaspoon black pepper

1 ½ cups / 360 ml basil pesto (divided)

15 ounces / 425 g ricotta cheese

Mix ricotta, Parmesan, egg, basil, garlic powder, salt & pepper

⅓ cup / 35 g freshly grated Parmesan cheese

1 large egg

½ Tablespoon / 3 g dried basil (or 2 Tablespoons fresh, chopped)

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

3 cups / 340 g shredded mozzarella cheese (divided)

6 Tablespoons / 45 g freshly grated Parmesan cheese (divided)

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