4 Cheese Sage Pesto Florentine Lasagna

Name: 4 Cheese Sage Pesto Florentine Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 stick (8 tablespoons) salted butter; 3 cloves garlic, minced or grated; 2 tablespoons chopped fresh sage leaves ((or 2 teaspoons dried) ); 2 teaspoons fresh chopped rosemary ((or 1/2 teaspoon dried)); 1 teaspoon crushed fennel seed; 1 pinch crushed red pepper flakes; kosher salt and black pepper; 1/4 cup all-purpose flour; 2 cups whole milk or canned coconut milk; 2 cups low sodium vegetable or chicken broth; 1/4 teaspoon ground nutmeg; 1 cup shredded Gruyère or fontina cheese; 1 cup grated parmesan cheese; 2 cups whole milk ricotta; 2 cups shredded provolone; 2 (10 ounce) packages frozen spinach, thawed and drained; 1/4 cup basil pesto; 1 large egg; 1 box no-boil lasagna noodles

A great vegetarian option for Thanksgiving, or just for cozy November and December nights at home!

⏱️ 75 menit 🔪 Persiapan: 30 menit 🔥 Masak: 45 menit 📊 Sedang 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Half Baked Harvest

Bahan-bahan

8 porsi

1 stick (8 tablespoons) salted butter
3 cloves garlic, minced or grated
2 tablespoons chopped fresh sage leaves ((or 2 teaspoons dried) )
2 teaspoons fresh chopped rosemary ((or 1/2 teaspoon dried))
1 teaspoon crushed fennel seed
1 pinch crushed red pepper flakes
kosher salt and black pepper
1/4 cup all-purpose flour
2 cups whole milk or canned coconut milk
2 cups low sodium vegetable or chicken broth
1/4 teaspoon ground nutmeg
1 cup shredded Gruyère or fontina cheese
1 cup grated parmesan cheese
2 cups whole milk ricotta
2 cups shredded provolone
2 (10 ounce) packages frozen spinach, thawed and drained
1/4 cup basil pesto
1 large egg
1 box no-boil lasagna noodles

Langkah-langkah

1.Preheat the oven to 375° F. Butter a 9x13 inch pan.2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat. 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper. 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan. 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!