Bianca Lasagna with Pesto

TOTAL TIME: 1 hr 40 min
Prep: 25 min
Inactive Prep: 15 min
Cook: 1 hr
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • 2 1/2 cups whole milk
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup plus 2 tablespoons prepared pesto
  • Kosher salt and cracked black pepper
  • 4 large fresh pasta sheets (8- by 10-inch sheets)
  • 2 tablespoons olive oil
  • Nonstick cooking spray, for coating aluminum foil
  • 1/4 cup pine nuts, roasted
  • Chiffonade of fresh basil, for topping
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Directions

In a mixing bowl, combined the asiago, mozzarella and Parmesan. In a separate medium bowl, combine the ricotta and egg.

In a medium saucepan, melt the butter over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook for another minute. Stir in the flour and cook, stirring frequently and controlling the heat to prevent browning, about 1 minute. Slowly whisk in the milk and chicken broth. Bring the mixture to a boil and continue whisking until the sauce has thickened and coats the back of a spoon, about 10 minutes. Remove the saucepan from the heat and stir in 1/4 cup of the prepared pesto. Season with salt and pepper.

Whisk 1/4 cup of the pesto cream sauce and the remaining 2 tablespoons prepared pesto into the ricotta mixture. Set aside the remaining sauce.

Preheat the oven to 350 degrees F. Bring a large pot of water to a boil and add salt.

Working in batches, add the pasta sheets to the boiling water and cook for 2 minutes; transfer to a wire rack set over a rimmed baking sheet.

Grease a 9- by 13-inch baking dish with the olive oil. Add 1/2 cup of the pesto cream sauce to the bottom of the baking dish. Place 1 pasta sheet on top of the sauce. Spread 1/3 cup of the ricotta mixture evenly over the pasta and sprinkle with 1/4 cup of the mozzarella mixture. Drizzle 1/3 cup pesto cream sauce over the cheese. Repeat the process, layering pasta, ricotta, mozzarella and pesto cream sauce twice more (3 layers in total). Finally finish with the fourth pasta sheet on top, and cover completely with the remaining pesto cream sauce and ricotta mixture. Sprinkle with the remaining mozzarella mixture.

Coat a large piece of aluminum foil with nonstick cooking spray and cover the lasagna; bake until bubbling, about 30 minutes. Remove the foil and turn the oven to broil. Broil until the top is a spotty golden brown, about 3 minutes.

Allow the lasagna to sit for 15 minutes before topping with the roasted pine nuts and chiffonade of basil. Slice and serve.

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Newest Ratings and Reviews

Read all 7 reviews

  • on April 02, 2014

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    My Husband asked what I'd like for my Birthday dinner. I told him Bianca Lasagna .w/Pesto. He's a good cook, but limited to simpler dishes, I assisted him today. After reading the reviews, made l changes as follows: instead of Asiago , used Romano, reduced-fat cream cheese instead of ricotta, 1 1/2 cups of onions, 1/4 cup fresh garlic and 1 cup sweet red and yellow peppers, 1 1/4 tablespoons butter, canned milk instead of whole, made my own chicken broth, about 1/2 cup pesto and 1/3 cup basil to the vegetable sauce,, 1/4 cup plus 2 tablespoons pesto in the cream cheese mixture, little over 1 lb. ground chuck, 1 lb. regular lasagna noodles, and used toasted pistachios, which I sprinkled over the top of my serving prior to eating. It was the absolute best lasagna ever!!! Not a fan of red tomato sauce. It is labor-intensive, but for me worth it. Yummy. Thanks Kelsey. Plan to freeze some and eat some more in a couple of days. Too full for the cake, will have that tomorrow. LOL!!!

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  • on October 19, 2013

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    A bit too plain. Next time I will add either artichoke hearts or shredded chicken to the layers. Flavors are good but needs to be more hearty.

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  • on September 08, 2013

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    Excellent! Flavorful and not too heavy

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