Pesto Lasagna

Name: Pesto Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: Europe, Italian
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; 1 jar (8.1 ounces) prepared pesto; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

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

Yield 12 servings

Test Kitchen Approved

Pesto lasagna forgoes the meat and red sauce for pesto, homemade bechamel and spinach. The recipe is new and exciting but just as cozy as traditional lasagna.

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
1 jar (8.1 ounces) prepared pesto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions

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.
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 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.
Bake, uncovered, until heated through and cheese is melted and sauce is bubbly, 35-40 minutes. Let stand 15 minutes before serving.

Nutrition Facts

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

The bright flavor of basil takes center stage in this pesto lasagna. Paired with a rich cheese sauce and layers of noodles, it's a potluck dish that will have guests asking you for the recipe. —Taste of Home Test Kitchen

Recipe Creator