Peso Lasagna

I grew up with my mom making this delicious Pesto Lasagna recipe. It is originally from Bon Appetit 1997, I’ve modified it by adding some sweet Italian sausage, mozzarella, and some extra lasagna sheets. This has been a very popular lasagna in my family, in addition to an Elegant Lasagna recipe that she would make along side this one. Enjoy!

Pesto Lasagna

Print

With ImageWithout Image

Yield: 8

Cook modePrevent screen from turning off

Ingredients

Pesto

• 2 cups packed fresh basil leaves
• 1 cup grated Parmesan cheese
• ½ cup olive oil
• ¼ cup pine nuts
• 4 small garlic cloves, halved
• Salt & pepper to taste

Béchamel

• ½ cup (1 stick) salted butter
• ⅓ cup minced shallots
• ½ cup flour
• 4 cups whole milk (warmed)
• 2 bay leaves
• Pinch of nutmeg
• Salt & pepper

Lasagna

• ½ lb Italian sausage (mild or spicy), casings removed
• 1 tbsp olive oil
• 1 lb (4 cups) freshly shredded whole-milk mozzarella
• 1½ cups finely grated Parmigiano Reggiano
• ~22 cooked lasagna noodles (for 4 layers)
• Olive oil, for brushing
• 2–3 tbsp chicken or vegetable broth (to loosen pesto)

Instructions

Pesto

1. Combine basil, Parmigiano Reggiano, pine nuts, and garlic in a food processor.
2. Pulse until finely chopped, then slowly drizzle in olive oil until smooth but still textured.
3. Season with salt and pepper and set aside.

Béchamel Sauce

1. Melt butter in a large saucepan over medium heat. Add shallots; cook 2-4 minutes.
2. Whisk in flour and cook 2 minutes to remove raw flour taste. Slowly whisk in the warm milk.
3. Add bay leaf and simmer until the sauce thickly coats the back of a spoon.
4. Season with nutmeg, salt, and pepper. Remove bay leaf.

Sausage

1. Heat olive oil in a skillet over medium-high heat.
2. Add sausage and cook until browned and caramelized.
3. Drain excess fat and set aside.

Lasagna Assembly

1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
2. Loosen 1 cup pesto with a few tablespoons of broth to make it easier to spread.
3. Spread ½ cup béchamel on the bottom of the dish.
4. Add a layer of noodles, then:
5. • A thin layer of béchamel
6. • Spoonfuls of pesto- spread evenly with a spatula.
7. • Crumbled sausage
8. • Mozzarella + Parmigiano Reggiano
9. Repeat for four noodle layers total.
10. Top layer: noodles → remaining béchamel → mozzarella + Parmigiano Reggiano (no pesto on top).

Lasagna Bake

1. Cover loosely with foil and bake 30 minutes.
2. Remove foil and bake 20–25 minutes more, until bubbling and golden on top.
3. Let rest 15 minutes before slicing.

Did you make this recipe?

Tag @ameliaisnotachef on instagram and hashtag it #ameliaisnotachef