4 Cheese Sage Pesto Florentine Lasagna.
Ingredients
- 1 stick (8 tablespoons) salted butter
- 3 cloves garlic, minced or grated
- 2 tablespoons chopped fresh sage leaves
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon crushed fennel seed
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk or canned coconut milk
- 2 cups low sodium vegetable or chicken broth
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère or fontina cheese
- 1 cup grated parmesan cheese
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 2 (10 ounce) packages frozen spinach, thawed and drained
- 1/4 cup basil pesto
- 1 large egg
- 1 box no-boil lasagna noodles
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Instructions
- 1.Preheat the oven to 375° F. Butter a 9x13 inch pan.
- 2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat.
- 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper.
- 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan.
- 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!
Source
Original recipe: View Original
