Pesto Lasagna With Bolognese And Garlic Cream

Name: Pesto Lasagna With Bolognese And Garlic Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basil leaves; 4 large garlic cloves, peeled and halved; 2 tablespoons extravirgin olive oil; 1/3 cup shredded Asiago cheese; 2 tablespoons butter; 6 large garlic cloves, minced; 2 1/2 tablespoons all-purpose flour; 2 cups 1% low-fat milk; 3/4 teaspoon salt; 1/2 teaspoon black pepper; Cooking spray; 1 (8-ounce) package precooked no-boil lasagna noodles (12 noodles)

Servings: persons

2 cups basil leaves
4 large garlic cloves, peeled and halved
2 tablespoons extravirgin olive oil
1/3 cup shredded Asiago cheese
2 tablespoons butter
6 large garlic cloves, minced
2 1/2 tablespoons all-purpose flour
2 cups 1% low-fat milk
3/4 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1 (8-ounce) package precooked no-boil lasagna noodles (12 noodles)

1
Preheat oven to 350u00b0.
2
Combine basil and 4 garlic cloves in a food processor; process until finely chopped. With processor on, slowly pour oil through food chute; process until well blended. Add Asiago; pulse 2 to 3 times until blended. Set pesto aside.
3
Melt butter in a medium saucepan over medium heat. Add minced garlic; saute 1 minute. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook 6 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in salt and pepper.
4
Spread 1 cup Bolognese Sauce in bottom of a 13 x 9- inch baking dish coated with cooking spray. Top with 4 noodles; spread about 2 tablespoons pesto over noodles. Spread 2 cups Bolognese Sauce over pesto; drizzle with 1/2 cup white sauce. Repeat layers; top with remaining 4 noodles. Top with remaining pesto, Bolognese sauce, and white sauce.
5
Cover tightly with foil; bake at 350u00b0 for 1 hour or until thoroughly heated and noodles are tender. Let stand 5 minutes. Cut into 8 equal portions.

755

kcal

Calories

Fat

118

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.
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 12 ingredients. The key ingredients include: 2 cups basil leaves, 4 large garlic cloves, peeled and halved, 2 tablespoons extravirgin olive oil, 1/3 cup shredded Asiago cheese, and more.

Yes, Pesto Lasagna With Bolognese And Garlic Cream 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!

Pesto Lasagna With Bolognese And Garlic Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions