Lasagna al Pesto - Sofia Foodie Recipes

Ingredients

Pesto Béchamel Sauce:
• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour
• 1¾ cups (400 ml) whole milk
• ⅓ tsp salt, to taste
• Black pepper, to taste
• 3 tbsp (45 g) basil pesto (recipe below)
Cheese Mixture:
• 1 lb (450 g) ricotta cheese
• ½ cup (50 g) grated Parmesan cheese
• 1 large egg
• 1 tbsp dried basil or 2 tbsp fresh, chopped
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
Lasagna:
• 5 fresh lasagna noodles (about 8 oz / 225 g)
• 1½ cups (200 g) grated mozzarella cheese
Basil Pesto:
• 3½ oz (100 g) fresh basil leaves
• 2 tbsp (20 g) pine nuts, lightly toasted
• 1 garlic clove
• ½ cup (70 g) grated Romano cheese (or Parmesan)
• ⅔ cup (150 ml) extra-virgin olive oil
• ½ tsp fine sea salt (optional)
• 1 ice cube

Cooking Instructions

Make Basil Pesto:

• In a food processor, pulse basil, pine nuts, garlic, Romano cheese, and ice cube until finely chopped.

• Slowly drizzle in olive oil while blending for 10-15 seconds, scraping sides as needed.

• Season with salt and pepper to taste. Set aside.

Cook Noodles:

• Boil lasagna noodles per package instructions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.

Make Pesto Béchamel Sauce:

• In a medium pot, melt butter over medium heat. Stir in flour and cook for 30 seconds.

• Gradually whisk in milk, salt, and pepper. Simmer, stirring occasionally, until slightly thickened (8-10 minutes).

• Remove from heat, stir in 3 tbsp pesto, and adjust seasoning.

Prepare Cheese Mixture:

• In a bowl, mix ricotta, Parmesan, egg, basil, garlic powder, salt, and pepper until combined.

Assemble Lasagna:

• Preheat oven to 400°F (200°C). Use a 10x6 inch (25x16 cm) baking dish.

• Spread 2 tbsp ricotta on the bottom. Layer with lasagna noodles to cover.

• Add 3 tbsp ricotta and 2 tbsp pesto béchamel, spreading evenly, then sprinkle with mozzarella.

• Repeat for 4 more layers, ending with ricotta, pesto béchamel, and mozzarella.

Bake:

• Bake for 20-25 minutes until golden brown.

• Serve immediately or let cool, refrigerate, and reheat later for enhanced flavor.

Chef's Note

Enjoy your creamy, pesto-packed lasagna!