Bianca Lasagna With Pesto Recipe

Name: Bianca Lasagna With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh asiago cheese, shredded (2 cups); 6 ounces mozzarella cheese, shredded (1 1/2 cups); 3 ounces parmesan cheese, grated (1 cup); 1 1/2 cups ricotta cheese; 1 large egg, beaten; 3 tablespoons unsalted butter; 1 medium shallot, minced; 1 garlic clove, minced; 3 tablespoons all-purpose flour; 2 1/2 cups whole milk; 1 1/2 cups low sodium chicken broth; 1/4 cup plus 2 tablespoons prepared pesto sauce; kosher salt and black pepper; 4 large fresh pasta, sheets (8- by 10-inch sheets); 2 tablespoons olive oil; nonstick cooking spray, for coating aluminum foil; 1/4 cup pine nuts, roasted; chiffonade fresh basil, for topping

Servings: persons

8 ounces fresh asiago cheese, shredded (2 cups)
6 ounces mozzarella cheese, shredded (1 1/2 cups)
3 ounces parmesan cheese, grated (1 cup)
1 1/2 cups ricotta cheese
1 large egg, beaten
3 tablespoons unsalted butter
1 medium shallot, minced
1 garlic clove, minced
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low sodium chicken broth
1/4 cup plus 2 tablespoons prepared pesto sauce
kosher salt and black pepper
4 large fresh pasta, sheets (8- by 10-inch sheets)
2 tablespoons olive oil
nonstick cooking spray, for coating aluminum foil
1/4 cup pine nuts, roasted
chiffonade fresh basil, for topping

1
In a mixing bowl, combined the asiago, mozzarella and Parmesan. In a separate medium bowl, combine the ricotta and egg. In a medium saucepan, melt the butter over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook for another minute. Stir in the flour and cook, stirring frequently and controlling the heat to prevent browning, about 1 minute. Slowly whisk in the milk and chicken broth. Bring the mixture to a boil and continue whisking until the sauce has thickened and coats the back of a spoon, about 10 minutes.
2
Remove the saucepan from the heat and stir in 1/4 cup of the prepared pesto. Season with salt and pepper. Whisk 1/4 cup of the pesto cream sauce and the remaining 2 tablespoons prepared pesto into the ricotta mixture. Set aside the remaining sauce.
3
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil and add salt. Working in batches, add the pasta sheets to the boiling water and cook for 2 minutes; transfer to a wire rack set over a rimmed baking sheet.
4
Grease a 9- by 13-inch baking dish with the olive oil. Add 1/2 cup of the pesto cream sauce to the bottom of the baking dish. Place 1 pasta sheet on top of the sauce. Spread 1/3 cup of the ricotta mixture evenly over the pasta and sprinkle with 1/4 cup of the mozzarella mixture. Drizzle 1/3 cup pesto cream sauce over the cheese. Repeat the process, layering pasta, ricotta, mozzarella and pesto cream sauce twice more (3 layers in total). Finally finish with the fourth pasta sheet on top, and cover completely with the remaining pesto cream sauce and ricotta mixture. Sprinkle with the remaining mozzarella mixture. Coat a large piece of aluminum foil with nonstick cooking spray and cover the lasagna; bake until bubbling, about 30 minutes. Remove the foil and turn the oven to broil. Broil until the top is a spotty golden brown, about 3 minutes. Allow the lasagna to sit for 15 minutes before topping with the roasted pine nuts and chiffonade of basil. Slice and serve.

1565

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces fresh asiago cheese, shredded (2 cups), 6 ounces mozzarella cheese, shredded (1 1/2 cups), 3 ounces parmesan cheese, grated (1 cup), 1 1/2 cups ricotta cheese, and more.

Yes, Bianca Lasagna With Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bianca Lasagna With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions