Description
A delicious lasagna layered with basil pesto, ricotta, and mozzarella cheese.
Ingredients
Scale
- 1 jar Basil Pesto (Freshly made or store-bought)
- 12 ounces Lasagna Noodles (Any variety; fresh, dried, or no-boil)
- 15 ounces Ricotta Cheese (Essential for creaminess)
- 1 cup Mozzarella Cheese (Opt for freshly shredded)
- 1 cup Parmesan Cheese (A must-have for sharp flavor)
- 2 cups Whole Milk (Rich and creamy)
- 1 large Egg (Beaten)
- ¼ cup All-Purpose Flour (Thickens the béchamel sauce)
- 4 tablespoons Unsalted Butter (Used to create the roux)
- to taste Salt & Black Pepper (Essential for flavor enhancement)
- 1 teaspoon Dried Basil
- ½ teaspoon Garlic Powder
Instructions
- Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and toss with a splash of olive oil.
- In a medium saucepan, melt unsalted butter and whisk in flour until smooth. Gradually add milk, whisking to prevent lumps. Season and simmer until thickened, then stir in basil pesto.
- Combine ricotta, Parmesan, egg, dried basil, and garlic powder in a bowl. Season with salt and pepper, mixing until smooth.
- Preheat your oven to 375°F (190°C).
- Layer pesto béchamel in a baking dish, followed by noodles, cheese mixture, shredded mozzarella, and more béchamel. Repeat layers.
- Cover with foil and bake for 50 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly. Let sit for 15 minutes before slicing.
Notes
- This lasagna can be made with different types of noodles according to preference.
- For extra flavor, consider adding fresh herbs between the layers.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg