4 Cheese Sage Pesto Florentine Lasagna
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.3 (228)

4 Cheese Sage Pesto Florentine Lasagna

NUTRITION · PER SERVING75M COOK
CAL 35%·PRO 68%
CARBS 50G28% OF CAL
5G FIBER0G ADDED0G INTRINSIC40G OTHER5G TOTAL SUGAR
FAT 43G55% OF CAL
24G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich vegetarian lasagna layered with spinach, four cheeses, and a sage-herb cream sauce. Hearty and flavorful, perfect for autumn and winter gatherings.

mainitalianpastacasserole
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 stick (8 tablespoons) salted butter
  • 3 cloves garlic, minced or grated
  • 2 tablespoons chopped fresh sage leaves ((or 2 teaspoons dried) )
  • 2 teaspoons fresh chopped rosemary ((or 1/2 teaspoon dried))
  • 1 teaspoon crushed fennel seed
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or canned coconut milk
  • 2 cups low sodium vegetable or chicken broth
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded Gruyère or fontina cheese
  • 1 cup grated parmesan cheese
  • 2 cups whole milk ricotta
  • 2 cups shredded provolone
  • 2 (10 ounce) packages frozen spinach, thawed and drained
  • 1/4 cup basil pesto
  • 1 large egg
  • 1 box no-boil lasagna noodles
PREP
30M
SODIUM
1057MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.