Creamy Pesto and Ricotta Lasagna
A delightful dish featuring layers of creamy ricotta cheese, vibrant basil pesto, and gooey mozzarella, making it perfect for gatherings or cozy nights at home.
Ingredients
For the lasagna
- 5 pieces lasagna noodles approximately ⅓ box
- 3 cups shredded mozzarella cheese
- 6 tablespoons freshly grated Parmesan cheese
For the ricotta mixture
- 15 ounces ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- ½ tablespoon dried basil (or 2 tablespoons fresh, chopped)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups basil pesto
Instructions
Preparation
- Cook the noodles in a large pot of boiling water according to the package instructions until al dente. Drain and toss lightly with olive oil to prevent sticking.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for 30 to 60 seconds.
- Gradually whisk in the milk, salt, and black pepper. Simmer for 7-10 minutes until thickened, then stir in the basil pesto.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, dried basil, garlic powder, and seasoning. Mix well.
Assembly
- Preheat the oven to 375°F (190°C). Spread ½ cup of pesto sauce in a 9x9 baking dish.
- Cut lasagna noodles in half and place three strips at the bottom of the dish, slightly overlapping.
- Dollop 1 cup of the ricotta mixture over the noodles and spread gently. Top with 1 cup of mozzarella and 2 tablespoons of grated Parmesan cheese.
- Repeat the layering process with remaining ingredients until all are used.
Baking
- Spread the remaining pesto sauce over the top layer of noodles and sprinkle remaining mozzarella and Parmesan.
- Cover with foil and bake for 50 minutes. Uncover and bake for an additional 10-15 minutes until browned.
- Let sit for 15 minutes before slicing.
Notes
Consider using pine nuts or walnuts for added crunch or adding sautéed vegetables like spinach. Can be prepared ahead of time and stored in the fridge before baking.