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

Recipe by Oxmoor House October 2006


Recipe Summary test

1 hr 12 mins
8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

377 calories; fat 15.2g; saturated fat 5.6g; protein 27.2g; carbohydrates 5.6g; fiber 3g; cholesterol 64mg; iron 2.3mg; sodium 547mg; calcium 177mg.