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Ingredients
| water: 1 cup (hot) |
| sun-dried tomatoes: 1/2 cup |
| uncooked lasagna noodles: 8 oz |
| salted butter: 4 Tbl |
| onions: 1 (finely chopped) |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 2 cups |
| salt: 1 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| ricotta cheese (whole milk): 2 cups |
| pesto sauce: 1/2 cup |
| olive oil: 2 Tbl |
| mozzarella cheese, whole milk (shredded): 4 cups (grated) |
Red,White and Green Lasagna
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Pour hot water over tomatoes and let sit until soft (about 10 minutes).
- Cook pasta according to package,drain in colander.
- Drain tomatoes,reserving liquid.
- Puree tomatoes in blender until smooth,using reserved liquid if needed.
- Melt butter over medium heat in saucepan.
- Add onion and cook until soft (about 5 minutes) Add flour and stir.
- Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
- Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
- Combine pesto and ricotta cheese in small bowl.
- Cover bottom of 9X13 baking dish with olive oil.
- Arrange noodles over oil,covering bottom of pan completely.
- Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
- Arrange second layer of noodles over cheese.
- Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
- Repeat both layers,ending with mozzerella cheese.
- Bake at 350 degrees for 45-60 minutes,until hot throughout.
- Serve with Sauvignon Blanc wine.