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| Pesto Lasagna
3 cups béchamel sauce
1 1/2 lbs lasagna noodles, cooked
2 cups pesto sauce
1 lb Coleman ground chuck, cooked & drained
1/4 cup pine nuts, lightly toasted
1 1/2 cups grated Pecorino Romano
Fresh basil sprigs for garnish
Make the béchamel sauce. Preheat oven to 375°. Coat the inside of a 9" x 13" baking dish with olive oil.
In a medium bowl, combine the pesto, cooked ground chuck, 1 cup of the cheese, and the béchamel sauce. Spread 1/2 cup in the baking dish. Cover with 3 lasagna noodles touching, but not overlapping. Make six layers of pesto mixture and the lasagna noodles, ending with the basil mixture. Top with Romano cheese and pine nuts. Bake until the top is beginning to brown, 12 to 15 minutes.
To serve, cool for 10 minutes, and cut into servings. Garnish with basil sprigs.
4 1/2 Tbsp unsalted butter
6 Tbsp flour
3 cups 2% milk
Salt and freshly ground pepper
Melt the butter in saucepan. Sprinkle in flour and cook, stirring, for 5 minutes. Meanwhile, bring the milk to a boil. Remove the butter and flour mixture from the heat, and pour in the boiling milk. As the mixture boils, whisk it vigorously. Return the pan to the heat, and bring the béchamel to a boil, stirring constantly for 5 minutes. Season to taste.
Makes 14 to 16 servings
Per serving: 647 calories (38% of calories from fat); 31g total fat; 13g saturated fat; 59mg cholesterol; 713mg sodium; 60g total carbohydrates; 278g protein