Pesto & Cheddar Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large pot of salted boiling water, cook the lasagna noodles according to package instructions. Drain and set aside.
• STEP 3.In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
• STEP 4.Gradually whisk in the milk and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened.
• STEP 5.Remove the saucepan from the heat and stir in the pesto and cheddar cheese until smooth.
• STEP 6.Spread a thin layer of the pesto sauce on the bottom of a 9x13-inch baking dish. Top with a layer of lasagna noodles.
• STEP 7.Repeat the layers, ending with a layer of pesto sauce on top. Sprinkle with additional cheddar cheese, if desired.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 9.Let the lasagna cool for a few minutes before serving. Serve with a side salad, if desired.

Cooking Tips

• You can use store-bought pesto or make your own homemade pesto for this recipe.
• Feel free to add cooked ground beef or sausage to the pesto sauce for a meaty version of this lasagna.
• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
• Serve the lasagna with a side salad or garlic bread for a complete meal.