Cheese Sage Pesto Florentine Lasagna (Print-Friendly Version)
Creamy four-cheese layers with aromatic sage pesto and spinach create an elevated take on classic comfort food.
# What You Need:
→ Base Sauce
01 -
1 stick (8 tablespoons) salted butter
02 -
3 cloves garlic, minced or grated
03 -
2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried)
04 -
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
05 -
1 teaspoon crushed fennel seed
06 -
1 pinch crushed red pepper flakes
07 -
Kosher salt and black pepper to taste
08 -
1/4 cup all-purpose flour
09 -
2 cups whole milk or canned coconut milk
10 -
2 cups low sodium vegetable or chicken broth
11 -
1/4 teaspoon ground nutmeg
→ Cheese Blend
12 -
1 cup shredded Gruyère or fontina cheese
13 -
1 cup grated parmesan cheese, divided
14 -
2 cups whole milk ricotta
15 -
2 cups shredded provolone
→ Filling
16 -
2 packages (10 ounce each) frozen spinach, thawed and drained
17 -
1/4 cup basil pesto
18 -
1 large egg
19 -
1 box no-boil lasagna noodles
# How to Make It:
01 -
Preheat the oven to 375° F. Butter a 9x13 inch baking dish.
02 -
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.
03 -
In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper.
04 -
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 until all the sauce has been used. Top with the remaining 1/2 cup of parmesan.
05 -
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.
# Additional Tips:
01 -
To Make Ahead: Prepare the lasagna through assembly, but do not bake. Cover and store in the fridge for up to 2 days. To bake, remove from fridge while oven preheats, then bake as directed.
02 -
To Freeze: Prepare the lasagna through assembly, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge or bake from frozen at 375°F covered for 1 hour, then uncovered for 40-45 minutes.