4 Cheese Sage Pesto Florentine Lasagna
A great vegetarian option for Thanksgiving, or just for cozy November and December nights at home!
Ingredients
8 servings
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!
Nutrition per serving
747kcal
💰 Cost Estimate
Total Ingredients
$3446.00
$3446.00
Per Serving
$431.00/serving
$431.00/serving
🏠 Savings
~$6892.00 vs buying!
~$6892.00 vs buying!
📋 Price Breakdown (84% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| 1 stick | - | |
| garlic | 3 cloves | $593.00 |
| chopped fresh sage leaves | 2 tbsp | $356.00 |
| fresh chopped rosemary | 2 tsp | $9.00 |
| crushed fennel seed | 1 tsp | $1.00 |
| pinch crushed red pepper flakes | 1 | $74.00 |
| kosher salt and black pepper | - | - |
| all-purpose flour | 0.25 cup | $5.00 |
| whole milk or canned coconut milk | 2 cups | $11.00 |
| low sodium vegetable or chicken broth | 2 cups | $34.00 |
| ground nutmeg | 0.25 tsp | $25.00 |
| shredded Gruyère or fontina cheese | 1 cup | $312.00 |
| grated parmesan cheese | 1 cup | $625.00 |
| whole milk ricotta | 2 cups | $22.00 |
| shredded provolone | 2 cups | $139.00 |
| 2 | - | |
| basil pesto | 0.25 cup | $1126.00 |
| egg | 1 large | $55.00 |
| box no-boil lasagna noodles | 1 | $59.00 |
*Estimated market prices, may vary by region
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