Elevate your lasagna game with this delightful Lasagna al Pesto. Combining the rich flavors of creamy béchamel, aromatic basil pesto, and a savory cheese mixture, this lasagna is a perfect fusion of traditional Italian comfort food and fresh, vibrant pesto. Ideal for both family dinners and special occasions, this dish is guaranteed to delight.
Ingredients:
- For the Béchamel Pesto Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 ½ cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ½ cups basil pesto
- For the Cheese Mixture:
- 15 ounces ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 large egg
- 1/2 tablespoon dried basil or 2 tablespoons fresh basil, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the Lasagna:
- 5 lasagna noodles (approximately 1/3 box)
- 3 cups shredded mozzarella cheese
- 6 tablespoons freshly grated Parmesan cheese
Instructions:
- Prepare the Béchamel Pesto Sauce:
- In a medium saucepan, melt the unsalted butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
- Gradually add the whole milk, whisking continuously until the sauce thickens, about 5-7 minutes.
- Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Remove from heat and stir in the basil pesto until fully combined. Set aside.
- Prepare the Cheese Mixture:
- In a mixing bowl, combine the ricotta cheese, freshly grated Parmesan cheese, large egg, dried basil or fresh basil, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well blended. Set aside.
- Cook the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the béchamel pesto sauce at the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread one-third of the cheese mixture over the noodles.
- Sprinkle with 1 cup of shredded mozzarella cheese.
- Pour one-third of the béchamel pesto sauce over the mozzarella.
- Repeat these layers two more times, ending with a layer of the béchamel pesto sauce.
- Sprinkle the top with the remaining 1 cup of shredded mozzarella cheese and 6 tablespoons of freshly grated Parmesan cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Serve:
- Let the lasagna cool for 10-15 minutes before slicing and serving. Garnish with fresh basil if desired.
Conclusion
Lasagna al Pesto is a delicious twist on the classic lasagna, combining creamy béchamel and basil pesto with layers of cheese and pasta for a truly delectable dish. This recipe is perfect for any occasion and sure to be a hit with family and friends. Enjoy the rich and savory flavors of this pesto-infused lasagna!