Creamy Pesto and Ricotta Lasagna
This delightful twist on a classic Italian dish combines creamy ricotta and aromatic basil pesto for a comforting meal perfect for family dinners or gatherings.
Servings 6 servings
Calories 450kcal
Ingredients
For the béchamel sauce
- 2 tablespoons unsalted butter For a touch of richness.
- 2 tablespoons flour To create a luscious béchamel sauce.
- 1.5 cups whole milk Adding creaminess and body.
- 0.25 teaspoon salt To season perfectly.
- 0.25 teaspoon black pepper To season perfectly.
For the filling
- 1.5 cups basil pesto Infusing fresh and aromatic herbaceous notes.
- 15 ounces ricotta cheese Creamy and slightly sweet, it gives the dish its heart.
- 0.33 cup freshly grated Parmesan cheese For an additional nutty depth.
- 1 large egg Binding the cheese filling beautifully.
- 0.5 tablespoon dried basil Enhancing the Italian flavors.
- 0.5 teaspoon garlic powder A subtle depth of flavor.
- 0.5 teaspoon salt Elevating the taste profile.
- 0.5 teaspoon black pepper Elevating the taste profile.
For the lasagna assembly
- 5 lasagna noodles lasagna noodles Approximately ⅓ box, the foundation of this layered dish.
- 3 cups shredded mozzarella cheese Melting into gooey perfection.
- 6 tablespoons freshly grated Parmesan cheese To finish with a golden crust.
Instructions
Preparation
- Cook the lasagna noodles in a large pot of salted water according to package directions until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour to form a paste and cook until slightly golden. Gradually add the milk, salt, and black pepper. Stir until thickened, then add the pesto.
- In a medium bowl, mix the ricotta, Parmesan, egg, dried basil, garlic powder, salt, and pepper to create a rich and flavorful filling.
- Preheat your oven to 375°F (190°C). Spread half a cup of the pesto sauce in a 9x9 baking dish.
Layering and Baking
- Arrange half of the noodles, slightly overlapping, for a stable base. Spread one cup of the cheese mixture, followed by one cup of mozzarella, and sprinkle two tablespoons of Parmesan on top.
- Repeat layering with the remaining noodles, cheese mixture, mozzarella, and pesto. On the final layer, generously add the remaining pesto and sprinkle with the rest of the mozzarella and Parmesan.
- Cover the baking dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is browned and bubbly.
- Let it sit for 15 minutes before serving to allow the layers to set.
Notes
Enhance your lasagna with make-ahead options, keeping an eye on the last 15 minutes of baking. Experiment with different herbs or cheese for personalization. Serve with a crisp salad and chilled wine.