halfbakedharvest4.9
Sheet Pan White Pesto Lasagna
This easy twist on lasagna requires no fancy sauce, no time spent layering noodles, and takes less than an hour!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●baking dish
- ●baking sheet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375° F. Grease a straight-sided 12 x 17-inch baking sheet. Set aside. Before starting, get all ingredients prepped and ready to use. 2. Bring a large pot of salted water to a boil. Cook the noodles until al dente, ⏱️ 4-6 minutes, then drain. 3. Add the noodles back to the hot pot. Toss the noodles with 1/2 cup basil pesto, garlic, thyme, oregano, and chili flakes. Pour in the milk, then add the mozzarella cheese and toss until mostly melted. Add the spinach, and season with salt and pepper. 4. Mix the ricotta with 1/4 cup basil pesto.5. Spoon/pour the noodles and sauce into the prepared baking dish. Dollop the ricotta over the noodles, snuggling some of the cheese underneath the noodles. Pour the cream evenly over the pan. Top with provolone, pepperoni, then parmesan. 5. Bake ⏱️ 20-30 minutes or until the cheese is bubbling. Top with fresh herbs, and enjoy!
cup basil pesto3/4garlic, grated3 clovesdried oregano2 teaspoonsfresh oregano thyme or basil, for servingchili flakeschopped spinach2 cups
Nutrition Facts
calories
621 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...