Red,White And Green Lasagna Recipe

Name: Red,White And Green Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hot water; 1/2 cup sun-dried tomato; 8 ounces lasagna noodles; 4 tablespoons butter; 1 small onion, finely chopped; 1/4 cup flour; 2 cups milk; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 2 cups ricotta cheese; 1/2 cup basil pesto; 2 tablespoons olive oil; 4 cups grated mozzarella cheese

Servings: persons

1 cup hot water
1/2 cup sun-dried tomato
8 ounces lasagna noodles
4 tablespoons butter
1 small onion, finely chopped
1/4 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups ricotta cheese
1/2 cup basil pesto
2 tablespoons olive oil
4 cups grated mozzarella cheese

1
Pour hot water over tomatoes and let sit until soft (about 10 minutes).
2
Cook pasta according to package,drain in colander.
3
Drain tomatoes,reserving liquid.
4
Puree tomatoes in blender until smooth,using reserved liquid if needed.
5
Melt butter over medium heat in saucepan.
6
Add onion and cook until soft (about 5 minutes) Add flour and stir.
7
Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
8
Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
9
Combine pesto and ricotta cheese in small bowl.
10
Cover bottom of 9X13 baking dish with olive oil.
11
Arrange noodles over oil,covering bottom of pan completely.
12
Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
13
Arrange second layer of noodles over cheese.
14
Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
15
Repeat both layers,ending with mozzerella cheese.
16
Bake at 350 degrees for 45-60 minutes,until hot throughout.
17
Serve with Sauvignon Blanc wine.

1022

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 cup hot water, 1/2 cup sun-dried tomato, 8 ounces lasagna noodles, 4 tablespoons butter, and more.

Yes, Red,White And Green Lasagna 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!

Red,White And Green Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions