Creamy Pesto and Ricotta Lasagna
A comforting and flavorful dish with layers of tender noodles, ricotta, and pesto, topped with gooey mozzarella.
Ingredients
Pasta and Sauce
- 5 pieces lasagna noodles Approximately 1/3 box
- 2 tablespoons unsalted butter For making the roux
- 2 tablespoons flour For making the roux
- 1.5 cups whole milk For the sauce
- 0.25 teaspoon salt For seasoning the sauce
- 0.25 teaspoon black pepper For seasoning the sauce
- 1.5 cups basil pesto Use high-quality pesto
Cheese Mixture
- 15 ounces ricotta cheese Main cheese for the filling
- 0.33 cup freshly grated Parmesan cheese For the cheese mixture and topping
- 1 large egg To bind the cheese mixture
- 0.5 tablespoon dried basil Or 2 tablespoons of fresh, chopped basil
- 0.5 teaspoon garlic powder For flavoring the cheese mixture
- 0.5 teaspoon salt For seasoning the cheese mixture
- 0.5 teaspoon black pepper For seasoning the cheese mixture
Toppings
- 3 cups shredded mozzarella cheese For layering and topping
- 6 tablespoons freshly grated Parmesan cheese For the final topping
Instructions
Cooking Pasta
- Cook the lasagna noodles in a large pot of boiling water according to the package directions until al dente. Drain and toss them with a drizzle of olive oil to prevent sticking. Set aside.
Making the Sauce
- In the same pot, melt the butter over medium heat. Add the flour and stir to create a roux, cooking for about 30-60 seconds until bubbling and light golden.
- Gradually whisk in the whole milk, salt, and pepper. Simmer for 7-10 minutes, stirring occasionally until thickened. Remove from heat and stir in the pesto.
Preparing the Cheese Mixture
- In a medium bowl, combine ricotta, Parmesan, egg, dried basil, garlic powder, and more salt and pepper. Mix until fully combined.
Assembling the Lasagna
- Preheat your oven to 375°F (190°C). Spread 1/2 cup of the pesto sauce in a 9x9-inch baking dish.
- Cut the cooked lasagna noodles in half and layer three strips at the bottom of the dish, slightly overlapping each other.
- Spoon 1 cup of the ricotta mixture over the noodles, spread it out, then add 1 cup of mozzarella and sprinkle 2 tablespoons of Parmesan.
- Repeat the layering with remaining noodles, ricotta, mozzarella, Parmesan, and pesto until all ingredients are used.
- For the top layer, add the remaining pesto and the rest of the mozzarella and Parmesan.
Baking
- Cover the baking dish with aluminum foil and bake for 50 minutes. Remove foil and bake for another 10-15 minutes until golden brown.
- Let the lasagna sit for 15 minutes before slicing and serving.
Notes
Consider adding sautéed spinach or zucchini for extra veggies. Use fresh basil or sun-dried tomatoes to enhance flavor. For a crispy top, broil for a minute or two at the end.