Pesto Lasagna with Bolognese and Garlic Cream

Oxmoor House
This tasty lasagna recipe is easy to make ahead and freeze for later. It's a true crowd-pleaser!
8 servings


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2 cups basil leaves
4 large garlic cloves, peeled and halved
2 tablespoons extravirgin olive oil
1/3 cup shredded Asiago cheese
2 tablespoons butter
6 large garlic cloves, minced
2 1/2 tablespoons all-purpose flour
2 cups 1% low-fat milk
3/4 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1 (8-ounce) package precooked no-boil lasagna noodles (12 noodles)


Total: 1 Hour, 12 Minutes

1. Preheat oven to 350°.

2. Combine basil and 4 garlic cloves in a food processor; process until finely chopped. With processor on, slowly pour oil through food chute; process until well blended. Add Asiago; pulse 2 to 3 times until blended. Set pesto aside.

3. Melt butter in a medium saucepan over medium heat. Add minced garlic; sauté 1 minute. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook 6 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in salt and pepper.

4. Spread 1 cup Bolognese Sauce in bottom of a 13 x 9- inch baking dish coated with cooking spray. Top with 4 noodles; spread about 2 tablespoons pesto over noodles. Spread 2 cups Bolognese Sauce over pesto; drizzle with 1/2 cup white sauce. Repeat layers; top with remaining 4 noodles. Top with remaining pesto, Bolognese sauce, and white sauce.

5. Cover tightly with foil; bake at 350° for 1 hour or until thoroughly heated and noodles are tender. Let stand 5 minutes. Cut into 8 equal portions.

Created date

October 2009

Nutritional Information

Calories 377
Fat 15.2 g
Satfat 5.6 g
Protein 27.2 g
Carbohydrate 5.6 g
Fiber 3 g
Cholesterol 64 mg
Iron 2.3 mg
Sodium 547 mg
Calcium 177 mg