Lasagna with white sauce and pesto
So easy to make, there’s more meat than sauce in this pesto and white sauce lasagna. A treat for lasagna lovers who are adventurous enough to stray from red sauce.The number of noodles you'll need depends on their width and length. For a neat baked lasagna, cut the noodles to fit the pan during assembly.
Ingredients
- 2 tablespoons butter
- 500 grams ground beef
- ¼ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- salt
- pepper
- 2 cups Béchamel sauce
- 6 to 8 lasagna cooked in salted water and drained
- ⅓ cup pesto
- 2 cups shredded mature cheddar
Instructions
- Preheat the oven to 400F.
Brown the beef
- Heat the butter in a frying pan.
- When the froth dissipates, spread the ground beef.
- Cook without disturbing until the underside is browned. Stir, breaking up lumps, and continue cooking until the meat loses its raw appearance.
- Sprinkle in the cumin, oregano and thyme. Add salt and pepper.
- Cook, stirring often, until the mixture is almost dry.
- Taste and add more salt and pepper, as needed.
Assemble the dish
- Spread about two tablespoons of the Béchamel sauce on the entire bottom of an 8″x8″ baking dish.
- Arrange the lasagna on top of the Béchamel sauce.
- Scatter a third of the ground beef over the noodles.
- Pour a third of the Béchamel sauce over the meat.
- Take a third of the pesto and drop by teaspoonfuls over the white sauce.
- Spread a third of the shredded cheese over the layers of noodles, meat and sauces.
- Repeat the layering procedure until you have three layers of everything.
- Bake the lasagna with Béchamel sauce and pesto at 400F until bubbly and the top is lightly browned, about 20 minutes.
- Rest the baked lasagna for about ten minutes before cutting and serving.