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4 Cheese Sage Pesto Florentine Lasagna Recipe
Ben Carraoli

4 Cheese Sage Pesto Florentine Lasagna Recipe

When I first made this 4 Cheese Sage Pesto Florentine Lasagna, it was an absolute delight! The creamy sage and garlic butter béchamel combined with layers of rich pesto, spinach, and melted cheese created the perfect cozy meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dinner
Calories: 747
Ingredients Method

Ingredients
  

  • For the béchamel sauce
  • 8 tablespoons salted butter: Adds richness and creates the base for the sauce.
  • 3 cloves garlic minced: Infuses bold flavor into the béchamel.
  • 2 tablespoons fresh sage chopped: A classic herb that gives this dish warmth.
  • 2 teaspoons fresh rosemary chopped: Adds an earthy, fragrant note.
  • 1 teaspoon crushed fennel seed: Enhances flavor complexity with a subtle sweetness.
  • ¼ cup all-purpose flour: Thickens the sauce to perfection.
  • 2 cups whole milk: For a creamy velvety texture.
  • 2 cups vegetable broth: Adds a savory depth to the sauce.
  • 1 cup shredded Gruyère cheese: Melts beautifully and adds nuttiness.
  • 1 cup grated Parmesan cheese: Brings a sharp salty kick.
  • ¼ teaspoon ground nutmeg: A little touch that rounds out the flavor.
  • For the lasagna layers
  • 2 cups whole milk ricotta: Creamy and mild perfect for spreading between layers.
  • 2 cups shredded provolone cheese: Adds gooey satisfying cheesiness.
  • 2 10-ounce packages frozen spinach, thawed and drained: A hearty, healthy green to balance the richness.
  • ¼ cup basil pesto: Bursts of herby garlicky flavor in every bite.
  • 1 egg: Helps bind the ricotta mixture for smooth layering.
  • 1 box no-boil lasagna noodles: Makes assembly easy and effortless.

Method
 

  1. Start by melting butter in a large saucepan over medium heat. Stir in minced garlic, chopped sage, rosemary, fennel, and a pinch of red pepper flakes. You’ll know it’s ready when your kitchen smells magical! Whisk in the flour to create a roux, then slowly add the milk and vegetable broth to avoid lumps. Keep stirring until thickened. Stir in Gruyère, Parmesan, and a touch of nutmeg. Set aside to cool slightly.
  2. Combine ricotta, shredded provolone, thawed and drained spinach, basil pesto, and an egg in a large bowl. Mix until everything is well combined. This creamy, herby mixture will bring vibrant flavor to the lasagna.
  3. Spread a thin layer of the béchamel sauce at the bottom of a buttered 9x13 baking dish to prevent sticking. Add a layer of lasagna noodles, followed by the ricotta mixture and more béchamel. Repeat the layers until you've used up all the fillings, finishing with a generous layer of béchamel and remaining Parmesan on top.
  4. Cover the dish with aluminum foil and bake in a 375°F preheated oven for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the cheese on top is bubbly and golden brown. Let the lasagna cool for 10 minutes before slicing and serving.