Pesto Lasagna with Bolognese and Garlic Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This tasty lasagna recipe is easy to make ahead and freeze for later. It's a true crowd-pleaser! Ingredients:
2 cups basil leaves |
4 large garlic cloves, peeled and halved |
2 tablespoons extravirgin olive oil |
1/3 cup shredded asiago cheese |
2 tablespoons butter |
6 large garlic cloves, minced |
2 1/2 tablespoons all-purpose flour |
2 cups 1% low-fat milk |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
6 cups bolognese sauce |
cooking spray |
1 (8-ounce) package precooked no-boil lasagna noodles (12 noodles) |
Directions:
1. Preheat oven to 350°.
2. Combine basil and 4 garlic cloves in a food processor; process until finely chopped. With processor on, slowly pour oil through food chute; process until well blended. Add Asiago; pulse 2 to 3 times until blended. Set pesto aside.
3. Melt butter in a medium saucepan over medium heat. Add minced garlic; sauté 1 minute. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook 6 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in salt and pepper.
4. Spread 1 cup Bolognese Sauce in bottom of a 13 x 9- inch baking dish coated with cooking spray. Top with 4 noodles; spread about 2 tablespoons pesto over noodles. Spread 2 cups Bolognese Sauce over pesto; drizzle with 1/2 cup white sauce. Repeat layers; top with remaining 4 noodles. Top with remaining pesto, Bolognese sauce, and white sauce.
5. Cover tightly with foil; bake at 350° for 1 hour or until thoroughly heated and noodles are tender. Let stand 5 minutes. Cut into 8 equal portions.
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