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    HOME » Recipes » Pasta & Rice

    Published: Jul 2, 2016 · Modified: Apr 8, 2021· This website generates income via ads ·

    Lasagna Three Ways

    Jump to Recipe

    Lasagna Three Ways had to happen sometime.

    Michael worked at the shop today, so I was left home to putter in the kitchen. With fresh basil, Italian parsley, half a jar of marinara, and fresh mozzarella to use up, I had to make lasagna. I couldn't imagine a lasagna with just pesto sauce, so I went for the trifecta of lasagna with marinara, Béchamel, and pesto! Not to be outdone by the sauces, three cheeses joined the party as well. Ricotta, parmesan, and mozzarella made this the most decadent lasagna ever.

    lasagna

    I took a shortcut with leftover jarred marinara, but you could make it from scratch. I am still obsessed with Mezzetta Italian Plum Tomato Delicate Marinara so I used it and added ground beef. Try Mezzetta brand if you get a chance. They have many wonderful flavors, but this one is my favorite with Caramelized Onion and Butter a close second. Because there are just the two of us, I prefer the smaller jars as well. Disclaimer: I have not been compensated by Mezzetta. I just love the sauce!

    286-Premium-Marinara-prod

    With three sauces, Lasagna Three Ways is a bit of kitchen workout, but so worth the effort.

    Lasagna Three Ways

    Lasagna with béchamel, pesto, and marinara sauces.
    PRINT Pin
    Prep Time 55 mins
    Cook Time 50 mins
    Total Time 1 hr 45 mins
    Course Main Course
    Cuisine Italian
    Servings 8
    Calories 492 kcal

    Equipment

    • 9x11 baking pan
    • Medium saucepan
    • Medium skillet
    • Food processor
    • Small saucepan

    Ingredients
      

    For the marinara:

    • 16 ounces marinara sauce homemade or jarred
    • 8 ounces ground beef

    For the pesto:

    • 2 small bunches fresh basil about ½ loose cups
    • 1 small bunch Italian parsley about ¼ loose cup
    • 3 large cloves garlic
    • ½ teaspoon salt
    • freshly ground pepper to taste
    • ⅓ cup grated parmesan cheese
    • ¼ cup pine nuts
    • Olive oil to taste

    For the Béchamel:

    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cups milk plus ¼ cup half-n-half, heated together
    • Salt
    • Freshly ground pepper
    • Pinch of freshly grated nutmeg
    • Pinch of crushed red pepper flakes
    • ½ cup grated parmesan cheese

    For the casserole:

    • 12 lasagna noodles
    • ½ cup ricotta cheese I use whole milk ricotta but part-skim is fine
    • ¼ cup grated parmesan cheese
    • 8 ounces sliced fresh mozzarella cheese

    Instructions
     

    • Boil lasagna noodles in salted water until al dente. Remove from water with tongs and lay each piece flat on a clean surface to cool.

    For the marinara:

    • Brown the ground beef in a skillet and pour off the excess fat. Add the marinara sauce and simmer until heated through. Set aside.

    For the pesto:

    • Add all ingredients except oil and cheese to a food processor. Pulse until chopped. Slowly pour the olive oil into the mixture while pulsing.
    • When the mixture is emulsified to your liking, add the cheese and pulse a couple more times. Taste. Add more olive oil as needed.
    • Use a really high-quality olive for your pesto. It makes all the difference in the world. Also, taste the pine nuts before adding them because they can occasionally go rancid.

    For the Béchamel sauce:

    • Heat the milk and half-n-half in a small saucepan over very low heat until bubbles barely form at the edges. Remove from heat. Melt the butter in a heavy-bottomed saucepan.
    • Stir in the flour and cook, whisking constantly, about 2 minutes. Do not let the mixture brown! Add the hot milk mixture, whisking constantly as the sauce thickens.
    • Bring it to a boil. Add salt, pepper, nutmeg, and red pepper flakes to taste, lower the heat, and cook, stirring for an additional 2 to 3 minutes.
    • Remove from the heat. add the parmesan cheese and stir until melted. Set sauce aside.

    Assemble the casserole:

    • Ladle half of the marinara sauce in the bottom of a 9x11 glass casserole dish. Lay to four lasagna noodles on top, followed by the second half of the marinara sauce.
    • Place a few small spoonsful of ricotta cheese on top followed ⅓ of the parmesan and mozzarella.
    • Add another layer of lasagna noodles on top. Ladle the Béchamel sauce over the pasta and repeat with the cheeses as on the first layer.
    • Add the remaining lasagna noodles and spread the pesto over the top. Add the remaining cheeses.
    • Cover with foil and bake 30 minutes covered and an additional 15 to 20 minutes uncovered or until bubbly and heated through. Serve hot!

    Nutrition

    Nutrition Facts
    Lasagna Three Ways
    Amount per Serving
    Calories
    492
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    12
    g
    60
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    73
    mg
    24
    %
    Sodium
     
    900
    mg
    38
    %
    Potassium
     
    486
    mg
    14
    %
    Carbohydrates
     
    40
    g
    13
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    26
    g
    52
    %
    Vitamin A
     
    777
    IU
    16
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    385
    mg
    39
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword bechamel, lasagna, marinara, pesto, ricotta
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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