Pesto butter Layered Lasagna

Pesto Butter Layered Lasagna

Looking to elevate your lasagna game? This Pesto Butter Layered Lasagna brings a delightful twist to the classic dish with its rich pesto béchamel sauce, creamy cheese layers, and gooey mozzarella. Perfect for a cozy family dinner or a potluck, this recipe combines traditional flavors with a fresh herbaceous kick.

Ingredients:

For the Pesto Béchamel Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 ½ cups whole milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups basil pesto

For the Cheese Mixture:

• 15 ounces ricotta cheese
• ⅓ cup freshly grated Parmesan cheese
• 1 large egg
• ½ tablespoon dried basil (or 2 tablespoons fresh, chopped)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Lasagna:

• 5 lasagna noodles (approximately 1/3 box)
• 3 cups shredded mozzarella cheese
• 6 tablespoons freshly grated Parmesan cheese

Directions:

1. Prepare the Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain and toss with a bit of olive oil to prevent sticking. Set aside.

2. Make the Pesto Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and stir to combine. Cook for 30-60 seconds until the mixture bubbles slightly. Gradually whisk in the milk, salt, and black pepper. Simmer until the sauce has thickened slightly, about 7-10 minutes. Remove from heat and stir in the basil pesto. Adjust seasoning if needed.

3. Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, freshly grated Parmesan cheese, egg, dried basil (or fresh, if using), garlic powder, salt, and black pepper. Mix well and set aside.

4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread ½ cup of the pesto béchamel sauce in the bottom of a 9×9 inch baking dish. Arrange half of the lasagna noodles over the sauce. Spread 1 cup of the cheese mixture over the noodles, followed by 1 cup of shredded mozzarella cheese and 2 tablespoons of freshly grated Parmesan cheese. Repeat the layering process, ending with a final layer of noodles topped with the remaining pesto béchamel sauce and cheeses.

5. Bake: Cover the baking dish with foil and bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly browned and bubbly.

Recipe Details:

• Prep Time: 20 minutes
• Cooking Time: 65 minutes
• Total Time: 85 minutes
• Calories: 650 kcal per serving
• Servings: 6

This Pesto Butter Layered Lasagna is sure to become a new favorite in your meal rotation. The layers of creamy pesto béchamel and cheese, combined with the savory mozzarella and Parmesan, create a deliciously satisfying dish that’s perfect for any occasion. Enjoy!

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