Pesto Lasagna with Bolognese and Garlic Cream

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

Yield: 8 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 15.2g
  • Saturated fat: 5.6g
  • Protein: 27.2g
  • Carbohydrate: 5.6g
  • Fiber: 3g
  • Cholesterol: 64mg
  • Iron: 2.3mg
  • Sodium: 547mg
  • Calcium: 177mg


  • 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
  • 6 cups Bolognese Sauce
  • Cooking spray
  • 1 (8-ounce) package precooked no-boil lasagna noodles (12 noodles)


  1. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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.
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