Three-Cheese Pesto Lasagna

simplyrecipes.com

Alyssa Preston

subheading: For the pesto (makes about 1 ½ cups):

4 cups lightly packed basil leaves (about 4 ounces)

2 medium cloves garlic, chopped

½ cup pine nuts

1 cup grated Parmesan (about 3 ounces)

¼ cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

½ teaspoon kosher salt (or slightly less this amount of table salt)

subheading: For the sautéed mushrooms:

1 tablespoon extra virgin olive oil

2 medium cloves garlic, minced

½ teaspoon red pepper flakes

¼ teaspoon freshly ground pepper

2 cup sliced crimini or brown mushroom caps (about 6 ounces)

¼ teaspoon kosher salt (or slightly less this amount of table salt)

subheading: For the greens:

1 tablespoon extra virgin olive oil

4 cups loosely packed spinach

4 cups loosely packed kale leaves, chopped

½ teaspoon kosher salt (or slightly less this amount of table salt)

subheading: For the cheese sauce:

2 tablespoons butter

2 tablespoons flour

2 cups milk

1 cup grated Parmesan (about 3 ounces)

subheading: For the ricotta mixture:

2 large eggs

15 to 16 ounce tub ricotta

subheading: 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

Directions at simplyrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer