Creamy Pesto and Ricotta Lasagna
A delightful lasagna layered with creamy ricotta, basil pesto, and mozzarella, perfect for weeknights or special occasions.
Ingredients
Pasta and Sauce
- 5 pieces lasagna noodles Approximately 1/3 box
- 2 tablespoons unsalted butter For the sauce
- 2 tablespoons flour For thickening the sauce
- 1.5 cups whole milk For the sauce
- 0.25 teaspoon salt Adjust to taste
- 0.25 teaspoon black pepper Adjust to taste
- 1.5 cups basil pesto For the sauce
Cheese Mixture
- 15 ounces ricotta cheese Main cheese component
- 0.33 cup freshly grated Parmesan cheese Part of cheese mixture
- 1 large egg For binding
- 0.5 tablespoon dried basil Or 2 tablespoons fresh, chopped
- 0.5 teaspoon garlic powder For flavor
- 0.5 teaspoon salt Adjust to taste
- 0.5 teaspoon black pepper Adjust to taste
Toppings
- 3 cups shredded mozzarella cheese For layers and topping
- 6 tablespoons freshly grated Parmesan cheese For topping the lasagna
Instructions
Preparation
- Cook the lasagna noodles in a large pot of boiling water according to package directions until al dente. Drain and toss with olive oil.
- In the same pot, melt the butter over medium heat, stir in the flour to form a roux, cooking for about 30-60 seconds.
- Gradually whisk in the milk, salt, and pepper. Simmer until thickened, about 7-10 minutes.
- Remove from heat and mix in the pesto. Adjust seasoning as needed.
- Prepare the cheese mixture by combining ricotta, Parmesan, egg, basil, garlic powder, and seasoning in a medium bowl.
Assembly and Baking
- Preheat the oven to 375°F (190°C).
- Spread 1/2 cup of pesto sauce in a baking dish. Place three lasagna noodles over the sauce.
- Layer 1 cup of cheese mixture, followed by 1 cup of mozzarella and 2 tablespoons of Parmesan.
- Repeat layering with remaining noodles, cheese mixture, mozzarella, Parmesan, and pesto until all ingredients are used.
- Finish with a layer of noodles, remaining pesto, and sprinkle remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 50 minutes. Remove foil and bake for an additional 10-15 minutes until the top is browned and bubbly.
- Let the lasagna rest for 15 minutes before serving.
Notes
Consider adding sautéed spinach or mushrooms to the cheese mixture for extra flavor. For a crispy top, broil the lasagna for the last few minutes of baking.