4 Cheese Sage Pesto Florentine Lasagna

When you think of comfort food, lasagna is often at the top of the list. But what if you could elevate this classic dish to a whole new level? Enter the 4 Cheese Sage Pesto Florentine Lasagna. This isn’t just any lasagna—it’s a rich, flavorful, and aromatic masterpiece that will leave you and your guests in awe. Combining the creaminess of four different cheeses, the fresh and herbaceous notes of sage pesto, and the nutritious goodness of spinach, this lasagna is a standout dish for any occasion.

Preparation Steps

Making this lasagna requires a bit of time and effort, but the end result is well worth it. Here’s a step-by-step guide to help you:

1. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sage Pesto: In a food processor, combine fresh sage leaves, basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth. Set aside.
3. Make the Cheese Mixture: In a large bowl, combine the ricotta, mozzarella, Parmesan, and feta cheeses. Add the chopped spinach and mix well.
4. Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Slowly add the milk and cream, whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg.
5. Layer the Lasagna: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of lasagna noodles on top. Spread a layer of the cheese and spinach mixture, followed by a drizzle of sage pesto. Repeat the layers, ending with a final layer of noodles topped with béchamel sauce and a sprinkle of mozzarella and Parmesan cheese.
6. Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Let it Rest: Allow the lasagna to rest for about 10 minutes before slicing and serving. This helps the layers set and makes it easier to serve.

Making the Sage Pesto

Sage pesto is what sets this lasagna apart from the rest. Here’s how to make it:

• 1 cup fresh sage leaves
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste

Combine all ingredients in a food processor and blend until smooth. Adjust the seasoning to taste.

The 4 Cheeses: A Symphony of Flavors

Each cheese in this recipe brings its unique flavor and texture:

• Ricotta Cheese: Provides a creamy and slightly sweet base.
• Mozzarella Cheese: Adds a gooey, melty texture.
• Parmesan Cheese: Offers a sharp, nutty flavor.
• Feta Cheese: Contributes a tangy and salty note.

Together, these cheeses create a harmonious blend that’s both rich and complex.

Layering the Lasagna

The key to a perfect lasagna is in the layering. Make sure to spread each layer evenly, ensuring that every bite is balanced with noodles, cheese, spinach, and pesto.

Baking to Perfection

For a beautifully baked lasagna, cover it with foil for the first part of the baking process to keep it moist. Removing the foil for the last 15 minutes allows the top to become golden and slightly crispy.

Serving Suggestions

Serve your 4 Cheese Sage Pesto Florentine Lasagna with a side salad and a glass of white wine. For an extra touch of elegance, garnish with fresh basil leaves and a sprinkle of Parmesan cheese.

Health Considerations

This lasagna is rich and indulgent, but you can lighten it up by using part-skim ricotta and mozzarella, and reducing the amount of cheese. You can also add more spinach or other vegetables to increase the nutritional value.

Variations to Try

Get creative with your lasagna by trying these variations:

• Vegetarian: Swap out the béchamel sauce for a marinara sauce.
• Protein Boost: Add cooked chicken or sausage to the cheese mixture.
• Different Cheeses: Try using goat cheese, blue cheese, or Gruyère for a unique twist.

Conclusion

The 4 Cheese Sage Pesto Florentine Lasagna is a culinary masterpiece that’s sure to impress. With its rich flavors, creamy texture, and aromatic sage pesto, it’s a dish that’s perfect for special occasions or a cozy family dinner. Give it a try and experience the magic for yourself.

FAQs

1. Can I use store-bought pesto? Yes, you can use store-bought pesto if you’re short on time, but homemade sage pesto will give the best flavor.
2. How long does the lasagna last in the fridge? The lasagna can be stored in the fridge for up to 3 days in an airtight container.
3. Can I make this dish vegetarian? Absolutely! This recipe is already vegetarian, but you can make a vegan version by using dairy-free cheeses and a plant-based milk for the béchamel sauce.
4. What type of lasagna noodles should I use? You can use traditional lasagna noodles or no-boil noodles for convenience. Just adjust the cooking time accordingly.
5. How can I make the lasagna gluten-free? Use gluten-free lasagna noodles and substitute the flour in the béchamel sauce with a gluten-free alternative like cornstarch or rice flour.
   Yield: 8

   4 Cheese Sage Pesto Florentine Lasagna

   

   Print

   When you think of comfort food, lasagna is often at the top of the list. But what if you could elevate this classic dish to a whole new level? Enter the 4 Cheese Sage Pesto Florentine Lasagna. This isn't just any lasagna—it's a rich, flavorful, and aromatic masterpiece that will leave you and your guests in awe. Combining the creaminess of four different cheeses, the fresh and herbaceous notes of sage pesto, and the nutritious goodness of spinach, this lasagna is a standout dish for any occasion.

   Prep Time 30 minutes

   Cook Time 45 minutes

   Ingredients

   • 1 stick (8 tablespoons) salted butter
   • 3 cloves garlic, minced or grated
   • 2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried)
   • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
   • 1 teaspoon crushed fennel seed
   • 1 pinch crushed red pepper flakes
   • kosher salt and black pepper
   • 1/4 cup all-purpose flour
   • 2 cups whole milk or canned coconut milk
   • 2 cups low sodium vegetable or chicken broth
   • 1/4 teaspoon ground nutmeg
   • 1 cup shredded Gruyère or fontina cheese
   • 1 cup grated parmesan cheese
   • 2 cups whole milk ricotta
   • 2 cups shredded provolone
   • 2 (10 ounce) packages frozen spinach, thawed and drained
   • 1/4 cup basil pesto
   • 1 large egg
   • 1 box no-boil lasagna noodles

   Instructions

   1.Preheat the oven to 375° F. Butter a 9x13 inch pan.

   2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat.

   3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper.

   4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan.

   5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!

   Notes

   To Make Ahead: Prepare the lasagna through step 4, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed. 

   To Freeze: Prepare the lasagna through step 5, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. To thaw: thaw the lasagna overnight in the fridge. To bake from frozen, remove the plastic wrap and bake, covered at 375 for 1 hour or until the center is hot. Remove the foil and bake another 40-45 minutes, until the top has browned. 

   Nutrition Information:

   
   Amount Per Serving: Calories: 747