White Pesto Lasagna

A while back, I made a Pesto Lasagna.  While delicious, it was not quite what I hoped for.  I had used red sauce and the pesto was completely overwhelmed with the strong tomato flavors.

I vowed to give it another shot with a white lasagna, using a bechamel/alfredo hybrid in place of the red sauce and it was exactly what I’d hoped for!

 

The white sauce allowed the pesto to shine while adding another layer of cheesy goodness to the lasagna!  This is comfort food to the max!

White Pesto Lasagna

Adapted from The Recipe Critic

Meat Layer

1 pound lean group beef

1 pound milk Italian sausage

1 small onion, diced

12 ounces fresh or frozen chopped spinach

Cheese Sauce

½ cup butter

3 cloves garlic

3 tablespoons flour

3 cups whole milk

1 ½ cup shredded whole milk mozzarella cheese

½ cup grated parmesan cheese

½ teaspoon pepper

Pesto Ricotta Layer

15 ounces ricotta cheese

½ cup grated parmesan cheese

½ cup basil pesto

2 eggs

To Assemble

1 recipe Fresh Lasagna Noodles

1 ½ cups shredded whole milk mozzarella cheese

Start by making the pasta dough to recipe instructions so it can rest while the other layers are being prepared.

To make the meat layer, place the beef, sausage, and onion in a large skillet over medium heat.  Cook until the meat is browned, breaking it up into small chunks as it cooks.  Stir in the spinach and cook until wilted.  Remove from heat and set aside.

To make the cheese sauce, melt the butter in a medium saucepan over medium-low heat.  Add the garlic and cook for one minute or until fragrant.  Stir in the flour and cook for one minute.  

Turn the heat up to medium and slowly add the milk, allowing the mixture to thicken as it's added.  Stir in the cheeses and pepper, stirring until the cheese is melted.  Remove from heat and set aside.

To make the ricotta mixture, place all ingredients in a bowl and stir to mix.

Preheat oven to 400 degrees F and spray a 9x13 inch baking dish with nonstick spray.

Roll the pasta according to recipe instructions, splitting the noodles into enough pieces for 3 layers.

Spread a thin layer of cheese sauce over the bottom of the greased baking dish. Top with the first layer of noodles, one third of the ricotta, one third of the meat, and one third of the cheese sauce.  Repeat until all three layers are made.  Top with the remaining mozzarella.

Cover loosely with foil and bake in the preheated oven for 25 minutes.  Remove foil and bake for an additional 20 minutes; until the sauce is bubbly and the cheese is browned.

Rest for 10 minutes before cutting and serving.

Tip: start making CopyCat Olive Garden Breadsticks immediately after the lasagna goes in the oven.  Breadsticks will rise by the time the lasagna is done and can bake while the lasagna cools before serving.