Pesto Lasagna

Ingredients

• Lasagna Noodles4 serving (320 g)
• Mozzarella Cheese4 slice (100 g)
• Parmesan Cheese6 tablespoon (30 g)
• Flour1/4 cup (30 g)
• Butter1.5 tablespoon (45 g)
• Milk1 cup (240 ml)
• Nutmeg1 pinch (1 g)
• Basil1/2 cup (12 g)
• Parsley4 tablespoon (16 g)
• Oil1 tablespoon (10 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For the white sauce: Melt the butter in a pan, add the flour and stir with a wooden spoon. Cook for a few minutes.

2. 2

   Step 2

   Gradually add the warm milk, stirring constantly until desired thickness. Season with nutmeg and salt.

3. 3

   Step 3

   For the dough: You can assemble the lasagna with the raw dough (which takes longer to bake) or place the lasagna sheets one by one in boiling water for 3 minutes.

4. 4

   Step 4

   Once cooked, place in a bowl of cold water and then dry.

5. 5

   Step 5

   To make the pesto: Blend the previously washed basil and parsley leaves with the oil and garlic until you have a paste. Season with salt and pepper to taste.

6. 6

   Step 6

   To assemble: Place in a bowl a little white sauce on the base. Next, add a sheet, white sauce, grated mozzarella, Parmesan cheese and pesto.

7. 7

   Step 7

   Repeat the process until the dough is finished. Top with the remaining cheese.

8. 8

   Step 8

   Bake at 356 °F (180 °C) for 30 minutes if using raw dough. If using cooked dough, bake until the cheese melts.

9. 9

   Step 9

   Once done, serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pesto Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.