Creamy Pesto Lasagna

July 26, 2016

125

This creamy and cheesy pesto lasagna will blow your mind. You will be screaming \\\"Mamma mia\\\" after tasting it!

3 cups packed (3 oz or 90-100g) fresh basil leaves
3 small garlic cloves, crushed with the back of a knife
¾ cup (180ml) extra virgin olive oil
¼ cup (35 grams) pine nuts, lightly toasted
1 cup (100g) Parmesan cheese, freshly grated
zest of 1 lemon
½ teaspoon salt
½ cup (1 stick or 110g) unsalted butter
5 tablespoons all-purpose flour
4 cups (1 litre) milk
? teaspoon (a pinch) ground nutmeg
½-¾ teaspoon (3-4g) salt, to taste
freshly ground black pepper, to taste
8 oz (225g) fresh mozzarella, torn into pieces
1 cup (100g) Parmesan cheese, freshly grated
1 package no-boil lasagna noodles

The Pesto. Mortar and pestle method. Pound the garlic and salt together in a mortar and pestle until smooth. Add toasted pine nuts and keep pounding until crushed and creamy. Add the basil in handfuls...
See the full directions on my site

Nutritions

Calories
724

Sodium
775mg
32% DV

Fat
59g
91% DV

Protein
16g
32% DV

Carbs
19g
6% DV

Fiber
3g
14% DV