halfbakedharvest4.5
Brown Butter Pesto Lasagna
A great meal for entertaining...make ahead and bake before guests arrive. Perfect for the holidays!
👥 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
- ●skillet
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Lightly butter a 9x13 inch lasagna pan. Cook the noodles according to package directions. 2. Melt 2 tablespoon butter in a large skillet set over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for ⏱️ 5 minutes or until golden. Add the remaining 6 tablespoons of butter. Allow the butter to brown lightly around the mushrooms for ⏱️ 5 minutes. 3. Add the garlic, sage, thyme, and chili flakes. Stir in the flour and cook for ⏱️ 1 minute. Add the milk and broth. Bring to a boil and stir for ⏱️ 1 minute. Remove from heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.4. In a bowl, combine the spinach and pesto.5. 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 spinach/pesto, then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining spinach/pesto, 1 cup mozzarella, and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with 1 cup of mozzarella and 1/2 cup of parmesan cheese. 6. Bake, covered for ⏱️ 30 minutes, then uncovered for ⏱️ 15 minutes more. Let sit ⏱️ 10 minutes before serving.
sliced mushrooms2 cups(10 ounces) frozen spinach, thawed and drained2 packagesgarlic, chopped8 clovesdried sage2 teaspoonsdried thyme2 teaspoonschili flakesshredded provolone2 cupsgrated parmesan cheese1 cup
Nutrition Facts
calories
693 kcal
serving Size
1 serving
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