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
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 1/2 cup pesto sauce on baking dish bottom	Spread 1/2 cup pesto sauce over cheese	Repeat layer: noodles, cheese, mozzarella & Parmesan	Lay third noodle layer, spread remaining pesto sauce	Top with remaining mozzarella & Parmesan	Cover with foil, bake 375°F / 190°C, 50 min	Uncover, bake 10–15 min until top lightly browned	Rest 15 min before serving
2 tablespoons / 15 g flour
1 1/2 cups / 360 ml whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups / 360 ml basil pesto (divided)
15 oz / 425 g ricotta cheese	Mix ricotta, Parmesan, egg, basil, garlic & seasonings		Spread 1 cup cheese mixture over noodles	Top with 1 cup mozzarella & 2 tbsp Parmesan
1/3 cup / 30 g 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)	Cook noodles al dente, drain, toss with oil	Cut noodles in half, lay 3 strips in dish
1 cup / 100 g shredded mozzarella cheese (for layer 1)
2 tablespoons / 15 g freshly grated Parmesan cheese (for layer 1)
1 cup / 100 g shredded mozzarella cheese (for layer 2)
2 tablespoons / 15 g freshly grated Parmesan cheese (for layer 2)
1 cup / 100 g shredded mozzarella cheese (for top)
2 tablespoons / 15 g freshly grated Parmesan cheese (for top)

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