Description
Creamy pesto butter layered lasagna combines Italian pasta perfection with rich, herbaceous flavors. Cheese-laden noodles promise a delightful culinary journey you’ll savor with each comforting bite.
Ingredients
Scale
- 15 oz (425 g) ricotta cheese
- 3 cups shredded mozzarella cheese
- 5 lasagna noodles
- 1 ½ cups basil pesto
- 1 large egg
- 6 tbsps (90 ml) freshly grated Parmesan cheese
- ⅓ cup freshly grated Parmesan cheese
- 2 tbsps (30 ml) unsalted butter
- 2 tbsps (30 ml) flour
- 1 ½ cups (360 ml) whole milk
- 1 tsp salt
- ½ tbsp dried basil (or 2 tbsps fresh, chopped)
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Noodle Preparation: Submerge lasagna noodles in salted boiling water until al dente. Drain and lightly brush with olive oil to prevent adhesion, then reserve.
- Pesto Béchamel Creation: In a saucepan over medium heat, melt butter and whisk in flour to form a smooth roux. Cook until achieving a delicate golden color, developing rich flavor complexity.
- Sauce Development: Slowly incorporate milk into the roux, whisking vigorously to eliminate potential lumps. Season with salt and pepper, simmering until the sauce reaches a luxurious, velvety texture. Remove from heat and integrate vibrant pesto, creating an aromatic sauce.
- Cheese Mixture: Thoroughly blend ricotta, mozzarella, Parmesan, eggs, and herbs, ensuring uniform distribution and balanced seasoning.
- Oven Preparation and Initial Layering: Ignite oven to 375°F. Spread a thin pesto sauce layer across the baking dish’s base to prevent sticking. Strategically construct lasagna layers: noodle halves, cheese mixture, additional mozzarella, and Parmesan dust.
- Final Assembly and Baking: Complete layering with a concluding noodle stratum, lavishly coating with remaining pesto sauce and a generous cheese topping. Envelop with foil and bake for 50 minutes, allowing flavors to meld and intensify.
- Finishing Touch: Remove foil for the concluding 10-15 minutes, encouraging a golden, crisp exterior that promises delectable caramelization and visual appeal.
Notes
- Noodle Preparation Tip: Salt water generously to enhance pasta flavor and cook until perfectly al dente for optimal texture.
- Roux Mastery Technique: Whisk flour and butter continuously to prevent burning and achieve a golden color that builds deep, nutty flavor profiles.
- Sauce Consistency Trick: Whisk milk gradually into roux to eliminate lumps and create smooth, velvety béchamel with silky texture.
- Baking Success Secret: Cover with foil initially to lock in moisture, then uncover for final browning to create irresistible golden-crisp top layer.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 484
- Sugar: 3 g
- Sodium: 823 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 82 mg