Pesto Lasagna
Ingredients: Unsalted butter, All-purpose flour, Whole milk, Ground black pepper, Ground nutmeg · 100 min cook time · 1685kcal · ~₩15,750
Ingredients
7tablespoons Unsalted butter, 7tablespoons All-purpose flour, 5.5cups Whole milk, 1teaspoon Ground black pepper, 0.125teaspoon Ground nutmeg, 4ounces Basil leaves, 1tablespoon Salt, 0.5cup Extra virgin olive oil, 0.25cup Toasted pine nuts, 2cloves Garlic cloves, 1tablespoon Salt, 2ounces Grated Parmesan cheese, 2teaspoons Grated lemon zest, 17noodles Curly lasagna noodles, 1spray Vegetable oil spray, 1ounce Grated Parmesan cheese, 0.25cup Toasted pine nuts
Instructions
1. Melt 7 tablespoons of unsalted butter over medium heat in a saucepan.
2. Add 7 tablespoons of all-purpose flour to the melted butter and whisk constantly for about a minute to cook out the raw flour flavor and combine the butter and flour to make a roux.
3. Slowly add 5.5 cups of whole milk to the roux, whisking constantly to prevent lumps. Turn the heat up to medium-high and bring the mixture to a boil, continuing to whisk until it thickens, which should take about a minute.
4. Add 1 teaspoon of ground black pepper and 1/8 teaspoon of ground nutmeg to the béchamel sauce. Whisk constantly until the sauce is thick.
5. Transfer the béchamel sauce to a large bowl to cool down while preparing the pesto.
6. Add 1 tablespoon of salt to 4 quarts of boiling water. Blanch 4 ounces of basil leaves for 5 to 10 seconds until they turn emerald green. Immediately remove the basil from the boiling water using a spider or slotted spoon.
7. Place the blanched basil in a salad spinner and spin to remove excess water.
8. Transfer the basil to a blender. Add 1/2 cup of extra virgin olive oil, 1/4 cup of toasted pine nuts, 2 whole garlic cloves, and 1 tablespoon of salt. Blend until everything is smooth, about a minute.
9. Combine the cooled béchamel sauce and the pesto in the large bowl. Add 2 ounces (about 1 cup) of grated Parmesan cheese and 2 teaspoons of grated lemon zest. Fold in the cheese and mix everything together.
10. Cook 17 curly lasagna noodles in the salted boiling water until they are fully tender. Stir occasionally to prevent sticking.
11. Drain the cooked noodles. Spray a sheet pan with vegetable oil spray and turn the noodles onto the pan. Spray the noodles again and toss them gently to ensure they don't stick together.
12. Preheat the oven to 375°F (190°C).
13. Spread a heaping cup of the combined pesto béchamel sauce evenly over the bottom of a 13x9 inch baking dish, making sure to cover the corners.
14. Place three lasagna noodles over the sauce. Repeat this layering process three more times with sauce and noodles.
15. For the final layer, spread the remaining cup of sauce over the top of the noodles. Sprinkle with an additional 1 ounce (about 1/2 cup) of grated Parmesan cheese and 1/4 cup of toasted pine nuts.
16. Bake the lasagna in the preheated oven for 40 to 50 minutes, or until bubbling around the edges and spotty browning appears on top.
17. Remove from the oven and let it rest for 45 minutes before slicing and serving.
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