Three-cheese Pesto Lasagna Recipe

 

Cheesy lasagna with pesto and greens! Great make-ahead meal for the fridge or freezer.

What you will need

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)

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)

1 tablespoon extra virgin olive oil

4 cups loosely packed spinach

4 cups loosely packed kale leaves, chopped

1/2 teaspoon kosher salt (or slightly less this amount of table salt)

2 tablespoons butter

2 tablespoons flour

2 cups milk

1 cup grated Parmesan (about 3 ounces)

2 large eggs

15 to 16 ounce tub ricotta

1 pound lasagna noodles

2 teaspoons extra virgin olive oil, divided

8 ounces mozzarella, sliced and torn into rough half moon pieces

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