Description
Layered Italian Classic pesto lasagna blends Ligurian herbs with creamy cheeses for a Mediterranean masterpiece. Silky pasta sheets and rich verde sauce create a comforting plate you’ll savor with pure Mediterranean delight.
Ingredients
Scale
Main Ingredients:
- 5 lasagna noodles
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 ½ cups basil pesto
Cheese and Dairy:
- ⅓ cup freshly grated Parmesan cheese
- 6 tablespoons freshly grated Parmesan cheese
- 1 ½ cups whole milk
- 1 large egg
- 2 tablespoons unsalted butter
Seasonings and Thickeners:
- 2 tablespoons flour
- ½ tablespoon dried basil or 2 tablespoons fresh (chopped)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil lasagna noodles in salted water until al dente, then drain and lightly coat with olive oil to prevent sticking.
- Prepare basil pesto if not already made.
- Create a roux by melting butter in a pot, then whisk in flour and cook for 30-60 seconds.
- Gradually add milk, salt, and pepper to the roux, simmering for 7-10 minutes until sauce thickens.
- Remove sauce from heat and blend in pesto, adjusting seasoning to taste.
- Mix ricotta, Parmesan, egg, dried basil, garlic powder, salt, and pepper in a separate bowl.
- Preheat oven to 375°F.
- Spread ½ cup pesto sauce across the bottom of a 9×9 baking dish.
- Cut noodles in half and layer three strips across the bottom, slightly overlapping.
- Spread 1 cup of cheese mixture evenly over noodles.
- Sprinkle 1 cup mozzarella and 2 tablespoons Parmesan on top of cheese mixture.
- Gently spread ½ cup pesto sauce over the cheese layer.
- Repeat the layering process with noodles, cheese mixture, mozzarella, Parmesan, and pesto sauce.
- For the final layer, top with remaining noodles and pesto sauce.
- Finish with the remaining 1 cup mozzarella and 2 tablespoons Parmesan.
- Cover with foil and bake for 50 minutes until edges are bubbling and cheese is melted.
- Remove foil and bake an additional 10-15 minutes until top is lightly browned.
- Let lasagna rest for 15 minutes before serving.
- Note: Adjust cheese quantities if desired, and consider a 9×13 dish if needed for more space.
Notes
- Ensure noodles are perfectly al dente by testing them a minute before package instructions suggest to prevent overcooking.
- Homemade pesto elevates the dish’s flavor dramatically compared to store-bought versions.
- Adjust cheese quantities based on personal preference, reducing or increasing for lighter or richer results.
- Create even layers by gently spreading ingredients and ensuring consistent coverage across the dish for uniform taste and texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 565 kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg