Description
Homemade pesto layered lasagna showcases Italian culinary artistry with rich herbal notes and creamy textures. Pasta sheets embrace fragrant basil sauce, creating a delectable harmony of cheese and fresh ingredients you’ll savor with each bite.
Ingredients
Scale
- 3 cups (340 g) mozzarella cheese
- 15 oz (425 g) ricotta cheese
- 7.5 tbsps (45 g) Parmesan cheese, freshly grated
- 2 tbsps butter, unsalted
- 1.5 cups (360 ml) whole milk
- 1.5 cups (360 ml) basil pesto
- 5 lasagna noodles (approximately ⅓ box)
- 1 large egg
- 2 tbsps flour
- 0.5 tbsp dried basil (or 2 tbsps fresh, chopped)
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- Pasta Preparation: Immerse lasagna noodles in generously salted water, cooking until perfectly al dente. Drain and lightly coat with olive oil to prevent adhesion, then reserve.
- Pesto Béchamel Crafting: Melt butter in a saucepan over medium heat. Create a smooth roux by whisking flour, then gradually incorporate milk, stirring continuously to eliminate lumps. Simmer until sauce reaches a silky texture. Remove from heat and fold in vibrant pesto, seasoning to perfection.
- Cheese Mixture Development: Thoroughly blend ricotta, mozzarella, Parmesan, eggs, and fresh herbs. Season with salt and cracked black pepper to elevate flavor profile.
- Layering Foundation: Preheat oven to 375°F. Spread a thin pesto sauce base in a 9×9 baking dish. Layer noodles completely, ensuring slight overlap for uniform coverage.
- Cheese and Sauce Stratification: Distribute cheese mixture across noodles, interspersing with mozzarella and Parmesan. Repeat layering process, creating alternating noodle, cheese, and sauce strata.
- Final Composition: Top with remaining noodles, drizzle remaining pesto sauce, and crown with a cascade of cheeses.
- Baking Process: Cover with aluminum foil and bake for 45 minutes. Uncover and continue baking for 15 minutes until surface turns golden and slightly crisp.
- Resting and Serving: Allow lasagna to rest 10-15 minutes post-baking, enabling layers to stabilize and facilitating elegant serving.
Notes
- Pasta Perfection: Cook noodles just shy of package instructions to prevent mushiness during baking, ensuring a delightful al dente texture.
- Sauce Consistency Control: Whisk béchamel continuously to avoid lumps, creating a silky smooth base that coats every layer beautifully.
- Cheese Mixing Mastery: Combine cheeses thoroughly to distribute herbs and seasonings evenly, guaranteeing a flavor-packed bite throughout the lasagna.
- Resting Ritual: Let the lasagna rest after baking to allow layers to stabilize and settle, making cutting and serving cleaner and more structured.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg