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White Lasagna with Basil Pesto

White Lasagna with Basil Pesto

This pesto lasagna replaces traditional marinara with a basil bechamel sauce, creating a deliciously creamy, cheesy, and comforting vegetable lasagna.
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Prep Time 30 mins
Cook Time 1 hr 55 mins
Total Time 2 hrs 25 mins
Course Main Course, pasta
Cuisine Italian
Servings 8

Equipment

  • Immersion or Traditional Blender

Ingredients
  

Basil Bechemel

  • 6 tbsp butter
  • 6 tbsp all-purpose flour
  • 3 ¾ cup milk
  • kosher salt
  • black pepper
  • 1 cup fresh basil, packed

Lasagna

  • 2 small zucchinis
  • 2 medium eggplants
  • 1 box lasagna noodles
  • ¾ cup basil pesto (storebought or homemade)
  • 1 cup romano cheese, grated
  • 2 cup ricotta cheese
  • 2 cups mozzarella grated

Instructions
 

Basil Bechamel

  • In a medium saucepan, melt the butter over medium heat. Whisk the flour into the butter until smooth and bubbling.
  • Cook the flour until just barely turning golden, about 2 minutes. Whisk in the milk, stirring constantly to remove clumps (if you are very worried about clumping, heating the milk before mixing can help). Bring the sauce to a boil.
  • Lower the heat and whisk the sauce until thickened, about 4 more minutes. Season to taste with salt and pepper.
    Remove from the heat and using an immersion blender or traditional blender, blend the basil into the sauce until smooth.

Prepare the Vegetables

  • Preheat the oven to 300°F.
  • Using a knife or mandoline, slice the zucchinis into ¼ inch thick circles. Lightly salt the circles, then place them into a baking dish. Bake the zucchini slices at 300°F for 20-30 minutes until partially cooked. Remove from the oven and set aside.
    This step will reduce the amount of moisture added to the lasagna from the zucchinis.
  • Raise the oven temperature to 375°F.
  • Slice the eggplants in half, score each half in a cross-wise pattern, and lightly drizzle with olive oil.
  • Roast the eggplants on a baking sheet for 45 minutes until soft. Allow to cool, then scoop out the flesh.

Lasagna

  • Preheat the oven to 425°F.
  • Ensure your bechamel sauce and veggies are prepared. Bring a large pot of water to a boil.
  • Boil the lasagna noodles according to package instructions. When you drain them, lightly drizzle with olive oil and gently mix to combine. This will keep them easier to work with.
  • Assemble the lasagna: In a large baking dish, spread a layer of basil bechamel over the bottom. Top with a layer of lasagna noodles. Spread with pesto and ricotta cheese, sprinkle with romano cheese, then top with another layer of lasagna noodles.
    Cover this layer with more bechamel, then top with zucchini and eggplant, followed by more noodles (the eggplant will be very soft, use your fingers to spread it). Repeat this process, dividing the ingredients evenly among the layers.
    When you reach the top of the baking dish, sprinkle the mozzarella over the top of the lasagna.
  • If you're making this ahead, cover and refrigerate until read to cook.
    When ready to bake, cover the lasagna with foil, then bake for 30 minutes. Remove the foil and bake an additional 10 minutes until the cheese on top is bubbling and starting to brown (if baking from refrigerated, add 5-10 minutes to the baking time).
  • Remove from the oven and allow to cool 10-15 minutes before slicing. Serve.
Keyword white lasagna with basil pesto