Put the grande-sized jar of our top-selling Artichoke & Lemon Pesto to good use in this Artichoke Lemon Lasagna recipe, perfect for entertaining or as a gift.
SHOPPING LIST:
For the lemon bechamel:½ cup butter
½ cup flour
6 cups whole milk
1/4 cup of Preserved Lemon Cream
1 teaspoon Wild Oregano & Sage Salt
1/4 teaspoon ground pepper
For the filling:
2 eggs, beaten
2 cups ricotta cheese
½ cup Parmesan cheese
23 ounce jar Artichoke & Lemon Pesto
1 teaspoon Wild Oregano & Sage Salt
For the lasagna:
8 Fresh lasagna sheets or comparable boxed noodles, to make 4 layers
2 lbs fresh spinach, blanched & drained
½ lb mozzarella cheese, shredded
½ cup Parmesan cheese, grated
To prepare the béchamel: In a saucepan, melt butter over medium heat. Stir in flour and cook for about 2 minutes, whisking continuously. Gradually add milk about one half cup at a time, stirring continuously, waiting until sauce is warm and thickened before adding additional milk. Add the Preserved Lemon cream, salt and pepper.
To prepare the filling: Whisk the eggs, then add the cheese and pesto, stirring until combined. Season with 1 teaspoon Salt.
To assemble the lasagna: Preheat oven to 400F.
Coat the bottom of an ovenproof casserole or deep dish pan with a thin layer of bechamel. Cover with a layer of lasagna noodles. Spread a thin layer of ricotta filling over noodles, top with the blanched 1/3 of spinach and a layer of bechamel. Repeat with two additional layers of noodles,ricotta filling, spinach, and bechamel. Finish with a layer of pasta, coat generously with bechamel, and finish with mozzarella and Parmesan cheeses.
Bake for 45 minutes until warmed through and lightly browned on top. Let rest for 15 minutes before cutting.
Serves 8.