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Three-Cheese Pesto Lasagna
Three-Cheese Pesto Lasagna
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Savory cheesy lasagna with vibrant pesto and fresh greens, perfect for meal prep.
Ingredients:
  • For the pesto (makes about 1 1/2 cups):
  • 4 cups lightly packed basil leaves (about 4 ounces)
  • 2 medium cloves garlic, chopped
  • 1/2 cup pine nuts
  • 1 cup grated Parmesan (about 3 ounces)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt (or slightly less this amount of table salt)
  • For the sautéed mushrooms:
  • 1 tablespoon extra virgin olive oil
  • 2 medium cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground pepper
  • 2 cup sliced crimini or brown mushroom caps (about 6 ounces)
  • 1/4 teaspoon kosher salt (or slightly less this amount of table salt)
  • For the greens:
  • 4 cups loosely packed spinach
  • 4 cups loosely packed kale leaves, chopped
  • For the cheese sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • For the ricotta mixture
  • 2 large eggs
  • 15 to 16 ounce tub ricotta
  • To assemble the lasagna:
  • 1 pound lasagna noodles
  • 2 teaspoons extra virgin olive oil, divided
  • 8 ounces mozzarella, sliced and torn into rough half moon pieces
Instructions:
  • Prepare the pesto: In a food processor, blend basil leaves, garlic, and pine nuts until combined. Remember to scrape down the sides. While the processor is running, pour in the Parmesan, olive oil, lemon juice, and salt. Transfer the finished pesto into a bowl and seal tightly with plastic wrap. This yields approximately 1 1/2 cups of pesto.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add garlic, red pepper flakes, and pepper, sauté for 1 minute. Increase heat to medium and add mushrooms and 1/4 teaspoon of salt. Sauté for about 4 minutes until mushrooms start to release their water. Transfer to a bowl.
  • Sauté the spinach and kale in the pan with olive oil in batches, seasoning each batch with salt. Cook until the greens have wilted, approximately 5 minutes. Squeeze out any excess water and transfer the greens to a bowl.
  • To make the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 3 minutes while whisking constantly. Gradually whisk in milk, adding a splash at a time until thickened, about 5 to 7 minutes. Stir in 1 cup grated Parmesan and remove from heat.
  • Make the ricotta mixture: Gently whisk the eggs, then gently combine them with the ricotta. Set aside.
  • Prepare the lasagna noodles: Boil a large pot of salted water. Cook noodles until al dente. Toss with a teaspoon of olive oil and set aside.
  • Preheat the oven to 425°F and generously coat a 9x13 baking pan with 1 teaspoon of flavorful olive oil.
  • Create the lasagna layers by placing 4 cooked noodles across the bottom of the baking dish. Spread half the ricotta mixture on top, followed by half of the greens. Drizzle 1 cup of cheese sauce over the greens, then evenly distribute half of the mushrooms and dot with 1/2 cup of pesto. Add another layer of noodles and repeat the same layering process. Finally, add a last layer of noodles, top with the remaining 1/4 cup of cheese sauce, dot with the remaining 1/2 cup of pesto, scatter mozzarella slices. Finish with a pinch of salt and pepper.
  • For the lasagna: Place the lasagna in a tray to catch any drips and bake in a hot oven for 30 to 35 minutes until the filling is bubbling and the mozzarella is golden brown. Let it sit for 15 minutes, then slice and enjoy. For reheating leftover lasagna: Cover with foil and bake in a 350°F oven for 20 to 30 minutes until hot. For freezing and reheating whole lasagna: Cook and cool completely, cover with foil and freeze for up to 3 months. To reheat, bake in a 350°F oven for 70 to 90 minutes until piping hot. For freezing and reheating individual portions: Cool completely, wrap tightly in foil, freeze for up to 3 months. To reheat, unwrap, transfer to an oven-safe dish, cover with foil, and bake at 350°F for 30 to 35 minutes until hot.

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