Pesto Lasagna

Total Time

Prep: 25 min. Bake: 35 min. + standing

Makes

12 servings

Updated: Jun. 29, 2023

Ingredients

• 1/3 cup butter, cubed
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 3-1/2 cups 2% milk
• 4 cups shredded part-skim mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon white pepper
• 1 carton (15 ounces) whole-milk ricotta cheese
• 1 tablespoon minced fresh parsley
• 9 lasagna noodles, cooked and drained
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 jar (8.1 ounces) prepared pesto

-7.15202,1.72651 L 98.20011,234.032 c -13.64533,7.84517 -29.1164,11.97653 -44.95695,11.97653 -49.912518,0 -90.311278,-40.39185 -90.311278,-90.31128 0,-49.91254 40.391868,-90.310767 90.311278,-90.310767 z M 88.5206,146.87815 c -4.87136,0 -8.8191,3.94774 -8.8191,8.8191 0,4.86999 3.94774,8.81961 8.8191,8.81961 4.86999,0 8.81961,-3.94962 8.81961,-8.81961 0,-4.87136 -3.94962,-8.8191 -8.81961,-8.8191 z m -35.27744,0 c -4.87135,0 -8.81961,3.94774 -8.81961,8.8191 0,4.86999 3.94826,8.81961 8.81961,8.81961 4.87136,0 8.8191,-3.94962 8.8191,-8.81961 0,-4.87136 -3.94774,-8.8191 -8.8191,-8.8191 z m -35.277945,0 c -4.87136,0 -8.819618,3.94774 -8.819618,8.8191 0,4.86999 3.948258,8.81961 8.819618,8.81961 4.871368,0 8.819615,-3.94962 8.819615,-8.81961 0,-4.87136 -3.948247,-8.8191 -8.819615,-8.8191 z" style="fill:#ffffff;stroke-width:0.352777;" id="path10"> Text Ingredients

Directions

1. Preheat oven to 350°. In a large saucepan melt butter over medium heat; add onion. Cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Stir in flour and salt until blended. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
2. In a large bowl, combine ricotta cheese, parsley and remaining 2 cups mozzarella; set aside. Spread about 1-1/2 cup cheese sauce into a greased 13x9-in. baking dish; top with 3 noodles and half of each of the following: ricotta mixture, pesto and spinach. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining 1/2 cup Parmesan.
3. Bake, uncovered, until heated through and cheese is melted and sauce is bubbly, 35-40 minutes. Let stand 15 minutes before serving.

Pesto Lasagna Tips

Can you use homemade pesto to make pesto lasagna?

You can use homemade or store-bought pesto to make pesto lasagna. Here's a primer on how to make pesto for the homemade version, or try any one of our highly-rated store-bought pesto brands for ease. If you use homemade, you'll need about 1 cup of pesto.

What else can you add to pesto lasagna?

Like other vegetarian pasta recipes, you could add meat for a heartier lasagna. Try layering in cooked seasoned ground beef, Italian sausage, cubed chicken or shredded turkey. You could also add layers of roasted red peppers, Greek olives or chopped artichokes for extra interest.

How long will pesto lasagna last?

Store leftover pesto lasagna in an airtight container in the refrigerator for up to 3 days. If you have leftover pesto, use it up on another one of our pesto recipes.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 piece: 452 calories, 27g fat (13g saturated fat), 65mg cholesterol, 903mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 23g protein.

source https://www.tasteofhome.com/recipes/pesto-lasagna/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: