Dinner for 12

Pesto Lasagna

Name: Pesto Lasagna
Total time: 60 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1/3 cup butter; 1 onion; 1 clove garlic; 1/2 cup all-purpose flour; 1 tsp salt; 1 3/4 cups 2% milk; 4 cups shredded part-skim mozzarella cheese; 1 cup grated parmesan cheese; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp white pepper; 1 carton whole-milk ricotta cheese; 1 tbsp minced fresh parsley; 9 lasagna noodles; 1 jar (8 1/8 oz) prepared pesto; 2 packages (10 oz) frozen chopped spinach

Lasagna noodles layer with pesto spinach, ricotta, creamy cheese sauce, and mozzarella before baking until bubbling and lightly browned.

$1.80per serving $

60 minstart to table

12servings

Italian Vegetarian Kid-friendly Budget Family Dinners Cold-weather comfort

Ingredients

1/3 cup butter
1 onion
1 clove garlic
1/2 cup all-purpose flour
1 tsp salt
1 3/4 cups 2% milk
4 cups shredded part-skim mozzarella cheese
1 cup grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp white pepper
1 carton whole-milk ricotta cheese
1 tbsp minced fresh parsley
9 lasagna noodles
1 jar (8 1/8 oz) prepared pesto
2 packages (10 oz) frozen chopped spinach

Steps

Heat the oven to 375 F and boil the noodles until just tender, then drain them.
Thaw and drain the spinach, then stir it together with the pesto.
Melt the butter in a saucepan over medium heat, cook the onion and garlic for 3 minutes, and whisk in the flour and salt.
Whisk in the milk, basil, oregano, and white pepper, then cook for 5 minutes until thickened.
Mix the ricotta with the parsley, and layer noodles, sauce, spinach mixture, ricotta, mozzarella, and Parmesan in a 9-by-13-inch dish.
Bake for 30 minutes, until bubbling and lightly browned.