cheesy pesto white lasagna

How To Make cheesy pesto white lasagna

• 1

  In a small saucepan, melt butter and slowly stir flour. Use whisk to avoid lumps.
• 2

  Slowly add milk and heat to simmering, whisking to avoid lumps, boiling over and scalding.
• 3

  Take white sauce off the heat, whisk in salt, white pepper, nutmeg and wine. Set sauce aside.
• 4

  In a medium skillet, heat olive oil until shimmering. Add mushrooms and shallots, stir and saute for 2 to 3 minutes. Add garlic, stirring to mix. After an additional 1 minute saute, remove from heat and set aside.
• 5

  Bring large pot of water to a boil. Add salt to water.
• 6

  When water is at a boil, turn off burner, add noodles, making sure noodles are totally submerged.
• 7

  Cover and allow noodles to sit in the hot water about 30 minutes. Noodles will be soft but al dente.
• 8

  Blanche and wring out spinach, chop. If using frozen spinach, just thaw and wring out if needed.
• 9

  Roughly chop parsley, discarding tough stems.
• 10

  Ladle about 1/2 cup of white sauce onto bottom of 8 1/2" x 11 1/2" glass baking dish. Spread sauce to cover the bottom and cover the bottom with 3 soft lasagna noodles.
• 11

  In a large bowl, mix together ricotta, pesto, sauteed vegetables, spinach, and grated cheese and remainder of white sauce. Stir until well mixed.
• 12

  Cut fresh fresh mozzarella into 1/4" slices. Distribute a third of the mozzarella slices on the first layer of noodles.
• 13

  Spread about 1/3 of the cheese mixture onto the noodles and mozzarella.
• 14

  Repeat noodles, mozzarella, cheese mixture twice more, resulting the three layers. making sure the final layer of cheese mixture extends to the sides of the pan.
• 15

  Distribute provolone cheese slices to cover the casserole. Distribute shredded parmesan on the provolone.
• 16

  At this point, the casserole may be cooked immediately or refrigerated for several hours.
• 17

  About 1 hour before the lasagna is to be served, preheat oven to 375F.
• 18

  When oven comes to temperature, place casserole on middle shelf of over. It the lasagna fills the pan to the top edge, put a sheet pan under the lasagna to catch any boil over.
• 19

  Bake at 375F for 30 to 40 minutes. Remove from oven and let sit for 15 minutes before serving.
• 20

  Leftover lasagna may be portioned and frozen. To serve frozen, cooked lasagna, defrost in microwave and heat. Check internal heat with a thermometer before serving.
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