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Creamy Pesto and Ricotta Lasagna

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A rich and comforting lasagna layered with creamy ricotta and savory basil pesto beneath melted mozzarella.

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. Begin by cooking the noodles in a large pot of boiling water according to package directions until they reach an al dente texture. Drain well and toss with a drizzle of olive oil to prevent sticking. Set them aside in a colander.
  2. In the same pot, melt the butter over medium heat. Add in the flour and stir to combine until they form a roux. Cook for about 30-60 seconds until slightly golden.
  3. Gradually whisk in the whole milk, salt, and black pepper. Allow the mixture to simmer gently, stirring occasionally until it thickens slightly, which should take about 7-10 minutes.
  4. Once thickened, remove from heat and fold in the basil pesto, mixing until fully incorporated. Taste and season with additional salt and pepper if needed.
  5. In a separate medium bowl, combine the ricotta, egg, freshly grated Parmesan, basil, garlic powder, additional salt, and pepper. Blend well until creamy and smooth.
  6. Preheat your oven to 375°F (190°C) while you prepare your layers.
  7. Start the layering process by spreading 1/2 cup of the pesto sauce in a 9×9-inch baking dish. Cut your lasagna noodles in half and place them at the bottom of the dish, slightly overlapping for coverage.
  8. Spoon 1 cup of the cheese mixture over the noodles and spread it gently. Then sprinkle 1 cup of mozzarella and 2 tablespoons of Parmesan on top.
  9. Repeat the layering process with the remaining ingredients. Ensure the final layer of noodles is topped with the remaining pesto sauce and a sprinkle of both mozzarella and Parmesan.
  10. Cover your lasagna with foil and bake for 50 minutes. After, uncover it and bake for an additional 10-15 minutes until the top is lightly golden brown. Allow it to sit for 15 minutes before serving.

Notes

Consider adding grilled chicken or sautéed vegetables for extra nutrition. This dish can also be prepared in advance and refrigerated before baking.

Nutrition

Find it online: https://yummyfirst.com/creamy-pesto-ricotta-lasagna/