halfbakedharvest4.3
4 Cheese Sage Pesto Florentine Lasagna
A great vegetarian option for Thanksgiving, or just for cozy November and December nights at home!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●baking dish
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
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!
garlic, minced or grated3 clovesgrated parmesan cheese1 cupshredded provolone2 cupslarge egg1
Nutrition Facts
calories
747 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...