Description
A delicious layered lasagna made with noodles, ricotta, mozzarella, pesto, and béchamel sauce.
Ingredients
Scale
- 12 lasagna noodles, cooked
- 1 1/2 cups basil pesto (homemade or store-bought)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups béchamel sauce
- 1 tablespoon olive oil
- to taste Salt and black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
- Layer 3 lasagna noodles over the sauce. Top with a layer of ricotta cheese, a thin spread of basil pesto, some béchamel sauce, and mozzarella cheese. Season with salt and pepper.
- Repeat the layers (noodles, ricotta, pesto, sauce, and mozzarella) until all ingredients are used, finishing with béchamel sauce and a generous sprinkle of Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy!
Notes
- This lasagna can be made ahead of time and refrigerated before baking.
- Feel free to add vegetables such as spinach or mushrooms between layers for extra flavor and nutrition.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg