Ingredients
Bechamel Pesto 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
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
Lasagna
5 lasagna noodles (approximately 1/3 box)
3 cups shredded mozzarella cheese
6 Tablespoons freshly grated Parmesan cheese
Instructions
Prepare the Noodles: Cook the noodles in a large pot of water as per package direction until al dente, drain and toss with olive oil. Set aside.
Make the Pesto Béchamel Sauce: In the same pot, melt butter over medium heat, add flour and stir to combine. Cook for 30-60 seconds. Whisk in milk, salt, and pepper, and simmer until slightly thickened, about 7-10 minutes. Remove from heat, add pesto, and adjust seasoning.
Prepare Cheese Mixture: In a medium bowl, combine all cheese mixture ingredients. Adjust seasoning.
Assembly: Preheat oven to 375°F. Spread ½ cup pesto sauce in a 9×9 baking dish. Arrange halved noodles over sauce, top with 1 cup cheese mixture, 1 cup mozzarella, and 2 tablespoons Parmesan. Repeat layering, ending with a layer of noodles topped with remaining pesto sauce and cheeses.
Bake: Cover and bake for 50 minutes. Uncover and bake an additional 10-15 minutes until the top is lightly browned.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 650 Kcal