From the Cook
From the Cook
From the Cook
1/4
Pesto Lasagna
Instructions
1
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Preheat oven to 350°F (175°C).
2
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In a saucepan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
3
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Add pesto and mix well. Stir in heavy cream, salt, pepper, garlic powder, and onion powder.
4
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Simmer for 2–3 minutes, then add 3/4 cup Parmesan cheese. Stir to combine and set aside.
5
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In a bowl, mix ricotta, 1 cup Parmesan, 3/4 cup mozzarella, egg, salt, pepper, garlic powder, onion powder, and parsley until smooth.
6
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In a greased baking dish, layer in order: pesto sauce, no-boil lasagna noodles, more pesto sauce, ricotta mixture. Repeat 2–3 times.
7
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Finish with pesto sauce, a generous handful of shredded mozzarella, and more Parmesan.
8
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Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15 minutes until bubbly and golden.
9
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Let lasagna rest for 10 minutes before slicing. Top with fresh basil and extra Parmesan before serving.
My Calorie Intake
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Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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