Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • ¾ cup (180ml) basil pesto
  • ½ tsp (3g) kosher salt
  • 15 oz (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 2 cups (60g) fresh baby spinach, chopped
  • ½ cup (50g) grated Parmesan cheese
  • ¼ tsp (1g) ground black pepper
  • 9 oz (255g) oven-ready lasagna noodles
  • 3 cups (340g) shredded mozzarella cheese
  • ¼ cup (15ml) olive oil

Instructions:

  1. Melt the butter in a saucepan over medium heat until it foams. Whisk in the flour and cook for 1-2 minutes until it smells nutty but hasn't browned.
  2. Gradually pour in the warmed milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  3. Remove the sauce from heat and stir in the pesto until the sauce is a uniform, vibrant green.
  4. In a medium mixing bowl, combine the ricotta, beaten egg, chopped spinach, Parmesan, and pepper. Stir until the spinach is evenly distributed and the mixture is creamy.
  5. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
  6. Spread a thin layer of the pesto-cream sauce on the bottom of the dish. Layer noodles, then ricotta mixture, then a drizzle of pesto sauce, and a sprinkle of mozzarella. Repeat until all ingredients are used, ending with a generous layer of mozzarella on top.
  7. Cover the dish tightly with oiled foil and bake for 25 minutes.
  8. Remove the foil and bake for another 15-20 minutes until the cheese is bubbling and golden brown.
  9. Let the lasagna rest for 10 minutes before slicing.