Cheese Sage Pesto Florentine Lasagna

When I first stumbled upon this recipe for Cheese Sage Pesto Florentine Lasagna, I knew I had to share it with my friends and family. The combination of creamy cheeses, aromatic sage, and the vibrant flavor of basil pesto creates a dish that feels both comforting and sophisticated. Picture a cozy evening, perhaps the first chill of fall in the air, as you gather around the table with loved ones, the delicious aroma of lasagna wafting through the kitchen. This lasagna isn’t just a meal; it’s an experience that brings warmth and joy. I remember the first time I made it—it was a chilly weekend, and I had friends over for dinner. The moment I pulled that bubbling, golden-brown lasagna from the oven, the whole room lit up with excitement. Everyone raved about the layers of flavor, and there wasn’t a single bite left! Each forkful is a perfect blend of rich cheeses and fresh herbs that make you feel at home, no matter where you are.

Key Ingredients for Cheese Sage Pesto Florentine Lasagna

This Cheese Sage Pesto Florentine Lasagna combines rich, creamy ingredients that harmonize beautifully. Each component plays a vital role in creating that perfect mix of flavors and textures. You’ll find that the fresh herbs brighten the dish while the cheeses add luxurious depth. Here’s a closer look at the key players:

• Salted Butter – Adds richness and helps create a smooth sauce.
• Garlic – Infuses the dish with aromatic flavor.
• Sage and Rosemary – Fresh herbs bring a beautiful fragrance and flavor.
• All-Purpose Flour – Thickens the sauce for a creamy consistency.
• Milk – Works with the flour to create a silky sauce.
• Gruyère and Parmesan Cheese – Provides a strong, savory taste that’s hard to resist.
• Ricotta Cheese – Soft and creamy, it adds a wonderful texture and richness.
• Spinach – A healthy addition that complements the cheeses.
• Basil Pesto – Adds a burst of fresh, herbaceous flavor.
• No-Boil Lasagna Noodles – Makes assembly easy and quick.

Instructions for Cheese Sage Pesto Florentine Lasagna

Cooking up this Cheese Sage Pesto Florentine Lasagna is a delightful journey. Follow these steps for a perfect dish that will impress everyone at your table:

1. Preheat your oven to 375° F. Prepare a 9×13 inch baking pan by buttering it generously. This will help the lasagna come out easily and prevent sticking.
2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel seed, and a pinch of red pepper flakes. Cook this mixture for about 3 to 4 minutes until the butter is lightly browned. This step creates a fragrant base for your sauce.
3. Whisk in the flour into the melted mixture and cook for an additional minute, stirring constantly. This forms a roux that will thicken your sauce beautifully.
4. Gradually add the milk and broth, stirring to combine. Season with salt and pepper to taste. Bring the mixture to a gentle boil, continuously stirring.
5. Once boiling, add the Gruyère and 1/2 cup of parmesan cheese along with the nutmeg. Stir until the cheeses are completely melted and the sauce is smooth. Remove from heat and set aside.
6. In a separate bowl, combine the ricotta cheese, provolone cheese, thawed spinach, basil pesto, and a large egg. Season this mixture with pepper for a bit of extra flavor.
7. Spread about 1/4 of the cheese sauce in the bottom of the prepared baking dish, ensuring it covers the surface evenly. Then, place 3 to 4 lasagna sheets on top.
8. Next, spread half of the ricotta cheese mixture over the noodles, followed by another 1/4 of the cheese sauce. Repeat layering until all ingredients are used, finishing with a layer of cheese sauce on top.
9. Top the final layer with the remaining parmesan cheese. Cover the baking dish with foil.
10. Bake the covered lasagna in the preheated oven for about 30 minutes. After this, remove the foil and bake for an additional 15 to 20 minutes, or until the top is bubbly and golden brown. Let it stand for about 10 minutes before serving. Enjoy every cheesy bite!

Customization Ideas

Making Cheese Sage Pesto Florentine Lasagna your own is easy with these tips!

• Storage: Leftover lasagna can be stored in an airtight container in the fridge for 3 to 4 days. Reheat in the oven to maintain the cheese’s texture.
• Freezing: Assemble the lasagna without baking it, cover tightly, and freeze. It can last up to 3 months. Just remember to thaw overnight before baking.
• Pairing: This lasagna pairs beautifully with a fresh garden salad and crusty garlic bread for a complete meal.
• Variations: Consider adding roasted vegetables or a layer of your favorite marinara sauce for an extra twist.
• Gluten-Free: Use gluten-free noodles and flour for a delightful gluten-free option.
• Cheese Choices: Feel free to experiment with different types of cheese, such as mozzarella or goat cheese, for unique flavor profiles!

Perfect Matches for Cheese Sage Pesto Florentine Lasagna

Serving your Cheese Sage Pesto Florentine Lasagna can create a lovely dining experience. Here are some great ideas:

• Salads: A light arugula salad drizzled with lemon vinaigrette complements the richness of the lasagna perfectly.
• Appetizers: Serve with bruschetta topped with fresh tomatoes and basil for a flavorful starter.
• Occasions: This dish is perfect for family gatherings, cozy dinners, or even festive celebrations.
• Seasonal Pairings: This lasagna shines in the fall with its warm flavors, making it a fantastic option for Thanksgiving or harvest dinners.
• Storage Tips: Store leftovers in a well-sealed container. Reheat in the oven for best results, ensuring the cheese remains gooey.

FAQ

Conclusion

The Cheese Sage Pesto Florentine Lasagna is truly a showstopper, combining layers of cheese and aromatic herbs into a comforting dish. It’s perfect for family dinners or special occasions alike. I encourage you to give this recipe a try. It’s heartwarming and delicious, and I promise you won’t be disappointed!

Cheese Sage Pesto Florentine Lasagna

The ultimate comfort food, Cheese Sage Pesto Florentine Lasagna is rich, creamy, and filled with layers of flavor. With its gooey cheeses and aromatic herbs, this dish makes for an easy weeknight dinner that everyone will love. Perfect for gatherings or cozy nights in, make this lasagna tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine Italian

Servings 8 servings

Calories 550 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Whisk
• Frying Pan
• Oven

Ingredients

  

• 8 tablespoons Salted Butter
• 3 cloves Garlic, minced or grated
• 2 tablespoons Fresh Sage Leaves (or 2 teaspoons dried)
• 2 teaspoons Fresh Chopped Rosemary (or 1/2 teaspoon dried)
• 1 teaspoon Crushed Fennel Seed
• 1 pinch Crushed Red Pepper Flakes
• 1 to taste Kosher Salt and Black Pepper
• 1/4 cup All-Purpose Flour
• 2 cups Whole Milk or canned coconut milk
• 2 cups Low Sodium Vegetable or Chicken Broth
• 1/4 teaspoon Ground Nutmeg
• 1 cup Shredded Gruyère or Fontina Cheese
• 1 cup Grated Parmesan Cheese
• 2 cups Whole Milk Ricotta
• 2 cups Shredded Provolone
• 2 packages Frozen Spinach, thawed and drained (10 ounces each)
• 1/4 cup Basil Pesto
• 1 large Egg
• 1 box No-Boil Lasagna Noodles

Instructions

 

• 1. Preheat your oven to 375° F. Prepare a 9x13 inch baking pan by buttering it generously. This will help the lasagna come out easily and prevent sticking.
• 2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel seed, and a pinch of red pepper flakes. Cook this mixture for about 3 to 4 minutes until the butter is lightly browned. This step creates a fragrant base for your sauce.
• 3. Whisk in the flour into the melted mixture and cook for an additional minute, stirring constantly. This forms a roux that will thicken your sauce beautifully.
• 4. Gradually add the milk and broth, stirring to combine. Season with salt and pepper to taste. Bring the mixture to a gentle boil, continuously stirring.
• 5. Once boiling, add the Gruyère and 1/2 cup of parmesan cheese along with the nutmeg. Stir until the cheeses are completely melted and the sauce is smooth. Remove from heat and set aside.
• 6. In a separate bowl, combine the ricotta cheese, provolone cheese, thawed spinach, basil pesto, and a large egg. Season this mixture with pepper for a bit of extra flavor.
• 7. Spread about 1/4 of the cheese sauce in the bottom of the prepared baking dish, ensuring it covers the surface evenly. Then, place 3 to 4 lasagna sheets on top.
• 8. Next, spread half of the ricotta cheese mixture over the noodles, followed by another 1/4 of the cheese sauce. Repeat layering until all ingredients are used, finishing with a layer of cheese sauce on top.
• 9. Top the final layer with the remaining parmesan cheese. Cover the baking dish with foil.
• 10. Bake the covered lasagna in the preheated oven for about 30 minutes. After this, remove the foil and bake for an additional 15 to 20 minutes, or until the top is bubbly and golden brown. Let it stand for about 10 minutes before serving. Enjoy every cheesy bite!

Notes

• To Make Ahead: Prepare the lasagna through step 4, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed.
• To Freeze: Prepare the lasagna through step 5, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. To thaw: thaw the lasagna overnight in the fridge. To bake from frozen, remove the plastic wrap and bake, covered at 375 for 1 hour or until the center is hot. Remove the foil and bake another 40-45 minutes, until the top has browned.
• To Make Gluten Free: Use gluten free no-boil lasagna noodles and an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.

Keyword cheese lasagna, comfort food, lasagna recipe, vegetarian lasagna

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.