A delightful twist on the classic lasagna, featuring vibrant pesto and sun-dried tomato flavors.
Soak the sun-dried tomatoes in hot water until softened, about 10 minutes.
Using the soaking liquid in the sauce can enhance the tomato flavor.
Cook the lasagna noodles according to the package instructions, then drain and set aside.
Add a bit of oil to the water to prevent the noodles from sticking.
Drain the tomatoes, reserving the soaking liquid, and blend them into a smooth puree.
Add a bit of the soaking liquid to achieve the desired consistency.
Melt the butter in a saucepan over medium heat, then sauté the onion until soft, about 5 minutes.
Stir frequently to prevent the onion from burning.
Stir in the flour and cook for 2 minutes, then gradually whisk in the milk until smooth.
Cook the mixture until it thickens to a creamy consistency.
Add the tomato puree, salt, and pepper to the saucepan, stirring to combine.
Taste and adjust the seasoning as needed.
Mix the ricotta cheese and pesto in a small bowl until well combined.
Ensure the pesto is evenly distributed for consistent flavor.
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil.
Spread the oil evenly to prevent sticking.
Layer the lasagna noodles, ricotta mixture, tomato sauce, and mozzarella cheese in the dish, repeating until all ingredients are used, ending with mozzarella.
Press down gently on each layer to compact the lasagna.
Bake the lasagna in the preheated oven for 45-60 minutes, until bubbly and golden on top.
Let the lasagna rest for 10 minutes before serving for easier slicing.
Serve the lasagna warm, garnished with fresh basil if desired.
Pair with a crisp salad or garlic bread for a complete meal.
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