Description
A unique and flavorful lasagna featuring brown butter and pesto for a delicious twist on a classic dish.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup pesto
- 1/2 cup unsalted butter
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a saucepan, melt the butter over medium heat until it turns golden brown.
- In a large bowl, mix the ricotta cheese, half of the mozzarella, half of the Parmesan, and pesto. Season with salt and pepper.
- Spread a layer of the ricotta mixture on the bottom of a baking dish.
- Layer 3 lasagna noodles over the ricotta mixture, followed by more ricotta mixture, and a drizzle of brown butter.
- Repeat the layers until all ingredients are used, finishing with a layer of noodles topped with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil.
Notes
- For a vegetarian option, ensure the pesto is made without cheese.
- Feel free to add vegetables like spinach or mushrooms for added nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg