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Creamy Pesto and Ricotta Lasagna

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A comforting and flavorful lasagna layered with creamy ricotta and aromatic basil pesto, perfect for family dinners and gatherings.

Ingredients

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  • 2 Tablespoons unsalted butter
  • 2 Tablespoons flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups basil pesto
  • 15 ounces ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1/2 Tablespoon dried basil or 2 Tablespoons fresh, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 6 Tablespoons freshly grated Parmesan cheese for garnishing

Instructions

  1. Start by cooking the lasagna noodles in boiling salted water according to the package directions until they are al dente.
  2. In the same pot, melt the unsalted butter over medium heat.
  3. Gradually whisk in the whole milk while continuing to stir until there are no lumps.
  4. Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and simmer the mixture for 7–10 minutes.
  5. Once thickened, remove the pot from heat and fold in the basil pesto.
  6. In a separate mixing bowl, combine the ricotta cheese, large egg, freshly grated Parmesan cheese, dried basil, garlic powder, and remaining salt and pepper.
  7. Preheat your oven to 375°F (190°C).
  8. In the bottom of a baking dish, spread 1/2 cup of the prepared pesto sauce.
  9. Start layering the noodles, followed by the creamy ricotta mixture, mozzarella cheese, and pesto.
  10. Finish with a final layer of noodles topped with remaining pesto, mozzarella cheese, and Parmesan cheese.
  11. Cover the baking dish with aluminum foil and bake for 50 minutes.
  12. After this time, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
  13. Allow the lasagna to rest for 15 minutes before serving.

Notes

Allow the lasagna to rest after baking for easier serving. Garnish with fresh herbs before serving.

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