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!
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.