Fresh Pesto Lasagna Recipe

Fresh Pesto Lasagna Recipe
from the kitchen of: Lori Boyd
Cuisine: American
Recipe type: Main Dish
  • 16 lasagna noodles
  • 1⅓ c grated Parmesan cheese
  • Béchamel SAUCE
  • ½ c butter
  • ⅓ c minced shallot
  • ½ c all purpose flour
  • 4 c milk
  • ¼ tsp ground nutmeg
  • salt and pepper to taste
  • 2 c fresh basil leaves, well packed
  • 1 c grated Parmesan cheese
  • ½ c olive oil
  • ¼ c pine nuts
  • 4 small clove garlic halved
  • 1 c vegetable broth
  • salt and pepper to taste
  1. Preheat oven to 375°F. Cook pasta as directed; drain well. Lay noodles out in a single layer onto buttered waxed paper to prevent them from sticking together.
  2. Spread 1 cup Béchamel sauce over bottom of a buttered 9x13-inch baking dish. Place 4 noodles atop sauce. Spread 1 cup Béchamel sauce over noodles. Spoon 1⅓ cups pesto sauce over the Béchamel sauce. Sprinkle ⅓ cup Parmesan cheese over pesto sauce. Repeat layers 2 more times: 4 more noodles, 1 cup Béchamel sauce, 1⅓ cups pesto sauce, and ⅓ cup cheese. Finish assembly with last 4 noodles, 1 cup Béchamel sauce, and ⅓ cup Parmesan cheese. Cover lasagna with foil and bake for 30 minutes. Uncover and bake 20 more minutes. Let sit 10 minutes before serving.
  3. BECHAMEL SAUCE Melt butter in a large saucepan over medium heat. Add shallots; sauté 2 minutes. Add flour and whisk until smooth. Reduce heat to low and whisk 1 minute. Gradually whisk in milk. Bring to a boil, whisking constantly. Add bay leaf. Reduce heat and simmer until slightly thick-ened, about 5 minutes. Mix in nutmeg. Season with salt and pepper. Remove bay leaf and let cool.
  4. PESTO
  5. Blend basil, Parmesan, olive oil, pine nuts, and garlic in a food processor until a coarse purée forms. Lightly mix in vegetable broth. Season with salt and pepper. Let cool.


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