halfbakedharvest4.4
White Pesto Lasagna
A great meal for entertaining, just make ahead, and bake-off before guests arrive - simple and delicious!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking dish
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375° F. Grease a 9x13 inch dish.2. In a medium saucepan, melt together the olive oil and butter. Add the shallots, garlic, thyme, rosemary, chili flakes, salt, and pepper. Cook ⏱️ 5 minutes or until fragrant. Remove the garlic cloves and discard. 3. Whisk in the flour and cook for about ⏱️ 1 minute. Add the milk and broth. Bring to a boil and stir for ⏱️ 2-3 minutes. Remove from the 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. 4. To assemble, spread 1/4 of the cheese sauce into the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the pesto and sprinkle over some spinach. Add another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, add the remaining pesto, spinach and then another 1/4 of the cheese sauce, sprinkle over the remaining spinach. Layer the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. 5. Bake, covered, for ⏱️ 30 minutes or until the cheese is bubbling. Uncover and bake another ⏱️ 15 minutes, until the cheese is browned. Let stand ⏱️ 10 minutes before serving.
garlic, smashed3 cloves(10 ounces) frozen spinach, thawed and drained2 packagesdried thyme2 teaspoonsdried rosemary1 teaspoonshredded provolone2 cupsgrated parmesan cheese1 cup
Nutrition Facts
calories
683 kcal
serving Size
1 serving
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