Brown Butter Pesto Lasagna Recipe

If you’re looking for a lasagna that’s a bit different from the classic version, this Brown Butter Pesto Lasagna is the perfect choice. Combining the nutty flavor of brown butter with the fresh, herby goodness of pesto, this lasagna is sure to become a new favorite.

Ingredients

For the Brown Butter Sauce

• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

For the Pesto

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste

For the Lasagna

• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 large egg
• 4 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach (optional)
• 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions

Step 1: Prepare the Brown Butter Sauce

1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty. Be careful not to burn it.
2. Add Garlic: Add the minced garlic and cook for about 30 seconds until fragrant.
3. Add Cream: Slowly pour in the heavy cream, stirring constantly. Bring to a simmer and cook for about 5 minutes until the sauce thickens slightly.
4. Add Cheese: Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Remove from heat and set aside.

Step 2: Make the Pesto

1. Blend Ingredients: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
2. Add Oil: With the processor running, slowly pour in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.

Step 3: Cook the Lasagna Noodles

1. Boil Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

Step 4: Assemble the Lasagna

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Mix Ricotta and Egg: In a medium bowl, mix the ricotta cheese with the egg until well combined.
3. Layer Ingredients: Spread a thin layer of the brown butter sauce on the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the pesto, and a handful of fresh spinach if using. Sprinkle with 1 cup of mozzarella cheese. Repeat layers twice more, ending with a final layer of noodles and the remaining brown butter sauce. Sprinkle the top with the remaining mozzarella and Parmesan cheese.

Step 5: Bake the Lasagna

1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Uncover and Bake: Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.

Step 6: Serve

1. Garnish: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves.
2. Enjoy: Serve hot and enjoy your delicious Brown Butter Pesto Lasagna!

Tips and Variations

• Vegetable Additions: Feel free to add other vegetables like roasted red peppers, mushrooms, or zucchini for extra flavor and nutrition.
• Meat Option: Add cooked Italian sausage or ground beef to the layers for a heartier version.
• Nut-Free Pesto: If you have a nut allergy, substitute the pine nuts with sunflower seeds or simply omit them.

FAQs

1. Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time.

2. Can I freeze the lasagna?

Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

3. What can I substitute for ricotta cheese?

You can substitute cottage cheese or a mixture of cream cheese and sour cream for ricotta cheese.

4. How do I reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes.

5. Can I use store-bought pesto?

Yes, store-bought pesto works fine for this recipe if you’re short on time. However, homemade pesto has a fresher taste.

Enjoy this unique and flavorful twist on classic lasagna with the rich taste of brown butter and fresh pesto. It’s sure to be a hit with your family and friends!

Yield: 8

Brown Butter Pesto Lasagna Recipe

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If you're looking for a lasagna that's a bit different from the classic version, this Brown Butter Pesto Lasagna is the perfect choice. Combining the nutty flavor of brown butter with the fresh, herby goodness of pesto, this lasagna is sure to become a new favorite.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 box dry lasagna noodles
• 1 stick (8 tablespoons) salted butter
• 2 cups sliced mushrooms
• salt and black pepper
• 8 cloves garlic, chopped
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• chili flakes
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups dry white wine or broth
• 2 cups shredded provolone
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 packages (10 ounces) frozen spinach, thawed and drained
• 1 cup basil pesto

Instructions

1. Preheat the oven to 350° F. Lightly butter a 9×13 inch lasagna pan. Cook the noodles according to package directions.

2. Melt 2 tablespoon butter in a large skillet set over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the remaining 6 tablespoons of butter. Allow the butter to brown lightly around the mushrooms for 5 minutes.

3. Add the garlic, sage, thyme, and chili flakes. Stir in the flour and cook for 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

4. In a bowl, combine the spinach and pesto.

5. 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 spinach/pesto, then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining spinach/pesto, 1 cup mozzarella, and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with 1 cup of mozzarella and 1/2 cup of parmesan cheese.

6. Bake, covered for 30 minutes, then uncovered for 15 minutes more. Let sit 10 minutes before serving.