Pesto Lasagna
French Bread
Ingredients
- 9 lasagna noodles
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 3 cups milk
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ¾ cup pesto
- 1 (15-oz) carton whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tsp Italian seasoning
- 1½ tsp garlic powder
- 2½ cups spinach
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Cook pasta according to package directions until almost al dente but still firm.
- Meanwhile, melt butter over medium heat in a large saucepan. Add flour to melted butter, whisking to combine; cook 1 minute, whisking constantly.
- Whisk in milk and ½ tsp each salt and pepper. Reduce heat to medium-low, and simmer 7 to 10 minutes, stirring occasionally, until slightly thickened. Remove from heat; stir in pesto.
- Combine ricotta, Parmesan, egg, Italian seasoning, garlic powder, and ¼ tsp each salt and pepper in a bowl.
- Spoon ½ cup pesto sauce in a greased 13- x 9-inch baking dish. Arrange 3 noodles over sauce; top with about 1 cup ricotta cheese mixture, about ⅔ cup spinach, about ¾ cup pesto sauce, and 1 cup mozzarella. Repeat layers twice.
- Bake 30 to 35 minutes or until bubbly.
Side Dish Ingredients
- 1 (14-oz) loaf French bread
Side Dish Instructions
- Preheat broiler. Cut bread in half lengthwise; place on a baking sheet. Broil 2 to 3 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
743
|
180
|
923
|
| Fat (g) | 45 | 2 | 47 |
| Sat. Fat (g) | 21 | 0 | 21 |
| Protein (g) | 38 | 7 | 45 |
| Carb (g) | 45 | 34 | 79 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 1248 | 398 | 1646 |
| T. Sugs (g) | 8 | 3 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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