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
Instruction
- 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.
