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5 from 3 votes

Pesto White Sauce Lasagna

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: lasagna, white sauce

Ingredients

Pesto béchamel sauce

  • 2 cups (packefresh basil leaves
  • 1/4 cup olive oil plus 2 Tbsp
  • 1/4 cup pine nuts
  • 3 small garlic cloves halved OR 2 Tbsp garlic powder
  • 1 tsp pepper
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all purpose flour
  • 4 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp cinnamon
  • Salt to taste
  • 1 tsp pepper
  • 1 c parmesan cheese plus 1/2 cup to top
  • 1 cup Sharp white cheddar cheese shredded

Chicken Sausage and Veggies

  • 1 lb mozzarella cheese sliced
  • 12 oz asparagus cut into thirds
  • 2 cups green beans cut into thirds
  • 1 small shallot minced
  • 1 cup minced carrot
  • 1 cup minced celery
  • 1.5 lb Italian chicken sausage removed from casing
  • Olive oil for sautéing
  • Salt to taste
  • 1 9 oz pack of Dellalo whole wheat lasagna sheets no boil
  • Parsley to garnish

Instructions

  • Preheat oven to 400 degrees F.
  • On medium heat, toast pine nuts and garlic in a small skillet with 2 tablespoons of olive oil. When nuts and garlic are lightly golden and softened, set aside.
  • In a large sauce pan on medium heat, melt butter and whisk in flour until smooth. Reduce heat to low, and whisk for 1-2 minutes as sauce thickens. Next, whisk in milk 1/2 cup at a time, and bring heat to medium high. When the sauce begins to boil, add in nutmeg, cinnamon, salt to taste, pepper, 1 cup of parmesan and 1 cup of sharp cheddar cheese and reduce heat to low.
  • In a blender, add toasted pine nuts, garlic, basil, and béchamel. Blend until smooth and thick, then set aside.
  • In a large skillet, heat 1/4 cup of olive oil on medium high heat. Add shallots, carrots, and celery. Reduce heat to medium and cook until soft, for 7 minutes. Next, add in green beans and asparagus. Cook on medium heat until veggies are soft, but still crunchy, for 8 minutes. Remove from skillet and put into separate bowl—set aside.
  • Using the same skillet, add in your sausage and 4 tablespoons of oregano. Cook until browned, on medium-high heat. When meat is cooked through, add veggies back in and bring heat to medium-high, and add 1/4 cup of white wine—scraping the bottom of the skillet to remove the brown bits (make sure to use a wooden spoon or rubber spatula). Squeeze 1/4 a lemon and continue mixing, until most of the moisture has evaporated. Set aside.
  • In a 9X13 baking dish, lightly grease the sides, then pour a small amount of béchamel on the bottom, and top with about 1/2 cup of sausage mixture. Layer on pasta sheets—about 4-5 sheets--then begin to layer the béchamel (make sure to reserve 2/3-1 cup for the top!), chicken and vegetables, mozzarella, and pasta sheets in even proportions, until all ingredients are used up. End the lasagna with a layer of pasta and the remaining sauce. Top with remaining parmesan cheese
  • Cover with foil and bake for 27 minutes. Remove foil and cook for additional 20-30 minutes, or until top has browned. (I prefer mine to be a little golden and crunchy on the edges, but to each their own.)
  • Remove from oven and allow to cool slightly before serving—don’t forget the fresh parsley!

Notes

Notes: this recipe can be made a day in advance and refrigerate (just make sure to add about 15 minutes of extra baking time).