Pesto Lasagna

It's Suzi, signed in as Kathrin since I couldn't get the login to work.

For the pesto:

4 c. packed basil
1/4 to 1/3 c. olive oil
3/4 c. shredded parmesan
2 t. butter, room temp.
3 T. pine nuts (optional)
1 T. minced garlic
s&p to taste

Put pesto and olive oil in food processor. Blend until smooth. Add the cheese, blend. Add the rest of the ingredients and blend until smooth.

For the sauce:

3 T. butter
4 T. flour
3 c. milk
1 c. shredded parmesan cheese
1 c. shredded mozzarella
salt, pepper, garlic to taste

Melt butter in saucepan. Add flour and whisk together for 1 minute. Add the milk and whisk over medium-high heat until it starts to thicken. (About 10 minutes.) Add spices. Add cheese and mix until smooth.


Boil the lasagna noodles in large pot with a little olive oil in it (my favorite noodles are the Safeway brand--they just work the best, in my experience).

Once the noodles are done, drain and run cold water over them.

Put a little of the sauce on the bottom of a 9 x 13 pan. Place one layer of noodles down (I use 4 to 5 noodles per layer). Pour half of the sauce over the noodles. You can sprinkle some extra mozzarella on top, if desired.

Place another layer of noodles down.

Spread pesto over these noodles.

Place another layer of noodles down.

Pour the rest of the cheese sauce on top and sprinkle with mozzarella and parmesan cheese.

Bake at 450 for 15 to 20 minutes.