White Chicken Lasagna

Introduction

Lasagna al Pesto Recipe

When it comes to comfort food, few dishes hold the same place in our hearts as lasagna. It’s a dish that’s equal parts hearty and satisfying, perfect for feeding a crowd or simply indulging in some cozy home-cooked goodness. But if you’re looking to take your traditional lasagna to a whole new level, this Lasagna al Pesto recipe is a must-try. The twist comes with a rich pesto béchamel sauce that brings fresh, herby, and creamy notes to the classic layers of pasta and cheese. I first made this dish for a family gathering, and it was an instant hit! The pesto béchamel gave it a unique flavor profile, setting it apart from the typical red sauce lasagna that’s so commonly served. My family couldn’t stop raving about the creamy texture and vibrant taste, and I knew it was going to become a regular on the menu. Whether you’re making this for a weeknight dinner or a special occasion, this lasagna is bound to impress. Here’s how to recreate this delicious dish at home!

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Ingredients

For the Pesto Béchamel Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 ½ cups whole milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups basil pesto (store-bought or homemade)

For the Cheese Mixture:

• 15 ounces ricotta cheese
• ⅓ cup freshly grated Parmesan cheese
• 1 large egg
• ½ tablespoon dried basil (or 2 tablespoons fresh, chopped)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Lasagna:

• 5 lasagna noodles (approximately 1/3 of a box)
• 3 cups shredded mozzarella cheese
• 6 tablespoons freshly grated Parmesan cheese

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Instructions

Prepare the Noodles:

1. Cook the Lasagna Noodles:
   In a large pot, bring salted water to a boil. Add the lasagna noodles and cook according to the package instructions. Once cooked, drain the noodles and toss them with a little olive oil to prevent sticking. Set them aside to cool.

Make the Pesto Béchamel Sauce:

2. Prepare the Roux:
   In a medium to large pot, melt the butter over medium heat. Once melted, add the flour and whisk together to form a roux. Cook the roux for 30-60 seconds, allowing it to thicken slightly without browning.
3. Add Milk:
   Slowly whisk in the milk, followed by the salt and black pepper. Keep stirring the mixture, and let it simmer gently for about 7-10 minutes, or until it thickens to a creamy consistency.
4. Incorporate the Pesto:
   Once the sauce has thickened, remove it from the heat and stir in the basil pesto. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Set the pesto béchamel sauce aside.

Prepare the Cheese Mixture:

5. Combine the Cheese Ingredients:
   In a medium bowl, combine the ricotta cheese, freshly grated Parmesan, egg, basil, garlic powder, salt, and black pepper. Mix everything until well incorporated. Set the cheese mixture aside.

Assemble the Lasagna:

6. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
7. Grease the Baking Dish:
   Lightly grease a 9×9-inch baking dish with olive oil or non-stick spray.
8. Layer the Lasagna:
   Spread ½ cup of the pesto béchamel sauce evenly across the bottom of the prepared baking dish.
   Next, cut the cooked lasagna noodles in half to create shorter strips. Lay three of the noodles across the bottom of the dish, slightly overlapping.
   Spread 1 cup of the ricotta cheese mixture over the noodles, followed by 1 cup of shredded mozzarella. Sprinkle 2 tablespoons of grated Parmesan cheese on top.
   Add ½ cup of the pesto béchamel sauce over the cheese mixture.
9. Repeat the Layers:
   Continue layering the noodles, cheese mixture, mozzarella, Parmesan, and pesto béchamel sauce. Repeat the process until all the ricotta mixture is used up.
10. Top Layer:
    For the final layer, place the last three strips of noodles on top. Spread the remaining pesto béchamel sauce over the noodles, then sprinkle the remaining mozzarella cheese and Parmesan cheese on top.

Bake the Lasagna:

11. Cover and Bake:
    Cover the baking dish with aluminum foil and bake for 50 minutes, or until the edges are bubbling and the cheese is melted.
12. Uncover and Finish Baking:
    After 50 minutes, remove the foil and bake for another 10-15 minutes to allow the top to become golden brown. If you’d like a darker, more crispy top, you can broil the lasagna for a few minutes at the end of the baking time.
13. Rest Before Serving:
    Once baked, remove the lasagna from the oven and allow it to rest for 15 minutes before slicing and serving.

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Nutrition Facts (Per Serving)

Serving Size: 1 slice (based on 6 servings)
Calories: 460 kcal
Sugar: 3g
Sodium: 650mg
Fat: 30g

• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0g
  Carbohydrates: 32g
• Fiber: 2g
  Protein: 21g
  Cholesterol: 90mg

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Preparation Time

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

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How to Serve

• Garnish:
• Fresh basil leaves for garnish.
• A sprinkle of freshly grated Parmesan cheese for extra flavor.
• Side Dishes:
• A simple mixed green salad with a tangy vinaigrette.
• Garlic bread or crusty bread to soak up any extra sauce.
• A refreshing cucumber and tomato salad for balance.
• Drinks:
• A glass of white wine, like Pinot Grigio or Chardonnay, to complement the creamy, herby flavors.
• For non-alcoholic options, serve sparkling water with a slice of lemon or a chilled iced tea.

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Additional Tips

1. Make-Ahead:
   You can assemble the lasagna a day ahead and refrigerate it overnight before baking. This gives the flavors more time to meld and makes for an easier dinner preparation.
2. Pesto Variations:
   If you don’t have fresh basil for the pesto, you can substitute with spinach, arugula, or kale for a unique twist. You could also use a store-bought pesto for convenience.
3. Make it Lighter:
   For a lighter version, you can substitute part-skim ricotta cheese and use low-fat mozzarella.
4. Vegetarian Option:
   You can add some grilled vegetables (like zucchini, eggplant, or mushrooms) between the layers to make it a hearty vegetarian dish.
5. Freezing Tips:
   Lasagna freezes well! You can freeze it either before or after baking. To freeze before baking, assemble the lasagna, cover it tightly with foil, and freeze for up to 3 months. Bake from frozen, adding 20-30 minutes to the baking time.

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Recipe Variations

• Spicy Pesto Lasagna: Add red pepper flakes to the pesto béchamel sauce or layer in some sliced jalapeños for a spicy kick.
• Meat Lover’s Pesto Lasagna: For those who enjoy meat, you can layer in cooked ground beef, sausage, or chicken between the layers of pasta and cheese for a heartier version.
• Vegan Pesto Lasagna: Swap the ricotta cheese for a vegan ricotta alternative and use dairy-free mozzarella to make the lasagna completely plant-based.
• Gluten-Free Lasagna: Use gluten-free lasagna noodles if you’re following a gluten-free diet. You can also make the pesto béchamel with gluten-free flour.

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Serving Suggestions

• As a Main Dish: Lasagna al Pesto is filling on its own, but you can serve it with lighter sides, like a side salad or some steamed vegetables, to balance the richness of the dish.
• For Special Occasions: This is a great dish to serve at family gatherings, birthday parties, or holiday meals. It’s guaranteed to be a crowd-pleaser!
• For Leftovers: This lasagna keeps well for a day or two, so it’s perfect for meal prep. Reheat the leftovers in the oven for the best texture.

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Freezing and Storage

• Freezing:
  This lasagna freezes well. You can freeze it before baking by assembling it in a baking dish, covering it with plastic wrap and foil, and storing it in the freezer for up to 3 months. When ready to bake, cook it directly from the freezer, adding about 20-30 minutes to the baking time.
• Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.

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FAQ Section

1. Can I use gluten-free noodles for this recipe?
   Yes, gluten-free lasagna noodles work perfectly. Just make sure to follow the cooking instructions on the package.
2. Can I make this lasagna ahead of time?
   Yes, you can assemble the lasagna a day ahead and refrigerate it until you’re ready to bake. It’s even better the next day!
3. What kind of pesto should I use?
   Fresh basil pesto is ideal, but store-bought pesto will work as well. You can also experiment with different types of pesto, like arugula or spinach pesto, for unique flavors.
4. How do I store leftovers?
   Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave.
5. Can I freeze this lasagna?
   Yes! Freeze it either before or after baking. Just make sure to cover it tightly with foil.
6. Can I use a different type of cheese?
   Yes, feel free to experiment with different cheeses. Gouda, fontina, or provolone would all work well in this recipe.
7. Is this recipe vegetarian?
   Yes, this lasagna is completely vegetarian. If you want to make it non-vegetarian, you can add cooked meat between the layers.
8. Can I use no-boil noodles?
   Yes, no-boil noodles will work fine in this recipe. Just be sure to follow the instructions on the package.
9. How can I make this lasagna spicier?
   You can add red pepper flakes to the pesto or include a few slices of jalapeño in between the layers.
10. Can I use fresh mozzarella instead of shredded?
    Yes, fresh mozzarella can be used in place of shredded mozzarella. Just tear it into small pieces and distribute it evenly.

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Conclusion

This Lasagna al Pesto is the perfect dish for anyone looking to elevate their lasagna game. With its creamy, fragrant pesto béchamel sauce and layers of gooey cheese, it’s a flavor-packed twist on the classic. Whether you’re serving it for a special occasion or as a comforting weeknight meal, this lasagna will become a family favorite in no time. Enjoy the rich, herby flavors and indulge in this delightful dish!

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