Who knows better how to make a great lasagna than Italians? This meatless Pesto Lasagna features a homemade pesto sauce and is super creamy and cheesy!
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8people
Calories 750kcal
Author CookingTheGlobe
Ingredients
For the Pesto:
3cups packed (3 oz or 90-100g)fresh basil leaves
3small garlic cloves,crushed with the back of a knife
¾cup (180ml)extra virgin olive oil
¼cup (35g)pine nuts,lightly toasted
1cup (100g)Parmesan cheese,freshly grated
zest of 1 lemon
½teaspoonsalt
For the Bechamel sauce:
½cup (1 stick or 110g)unsalted butter
5tablespoonsall-purpose flour
4cupsmilk
⅛teaspoon (a pinch)ground nutmeg
½-3/4teaspoon (3-4g)salt
freshly ground black pepper,to taste
For the lasagna assembly:
8oz (225g)fresh mozzarella,torn into pieces
1cup (100g)Parmesan cheese,freshly grated
1package no-boil lasagna noodles
Instructions
The Pesto.Mortar and pestle method. Pound the garlic and salt together in a mortar and pestle until smooth. Add toasted pine nuts and keep pounding until crushed and creamy. Add the basil in handfuls crushing the leaves against the walls of the mortar in a circular motion. Once the leaves are crushed, stir in the Parmesan cheese and lemon zest. Lastly, gradually pound in the olive oil, adding a spoonful at a time. Mix everything well until the pesto is smooth and the olive oil is evenly distributed.
Food processor method. Place the garlic, basil leaves, pine nuts and salt in a food processor. Pulse several times or process continuously until the basil is pureed. Add the grated cheese and lemon zest and pulse several times more. While the food processor is running, add the olive oil.
The Bechamel sauce. Melt the butter over low heat in a heavy-bottomed saucepan. Stir in the flour and cook, stirring continuously, for 2-3 minutes not allowing the mixture to brown. Add the milk slowly, continuing to stir to prevent lumps from forming, until you get the smooth, thick sauce. Bring it to a boil and simmer for about 10-15 minutes, stirring constantly, until it coats the back of a spoon. Turn off the heat and add the nutmeg, salt and black pepper. Cover until ready to use to prevent a skin from forming.
The lasagna assembly. Preheat the oven to 375 degrees F (190C). Mix together the pesto and the bechamel sauce. Spread a layer of the sauce on the bottom of a 9x13-inch baking dish and place a first layer of lasagna noodles. Cover with the sauce, mozzarella pieces and a dusting of Parmesan. Add another layer of lasagna noodles and repeat the topping. Continue with all the layers in this way, finishing with the sauce and grated Parmesan on the top.
Bake for 30-35 minutes or until the cheese is golden brown. Enjoy!
Notes
Recipe adapted from Jessica Theroux's book Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily