WHITE PESTO LASAGNA

with pancetta

WHY YOU'LL 🖤 THIS LASAGNA

- It's super flavorful. - Cozy but light. - Make-ahead. - Great for a crowd. - Easy to make.

INGREDIENTS YOU'LL NEED

- basil - pine nuts - garlic - parmesan - olive oil - salt & pepper - butter - shallots - flour - milk - mozzarella - lasagna noodles - pancetta

01 PESTO

Pulse the basil, pine nuts, garlic, & Parmesan in a food processor. Drizzle in the olive oil until the pesto is smooth.

02 WHITE SAUCE

Melt the butter in a pan. Sauté the shallots. Whisk in the flour followed by the milk. Cook until thickened. Season with salt & pepper.

03 LAYER

Layer the noodles, bechamel, pesto, parmesan, mozzarella, & pancetta. Finish with cheese. Bake the lasagna until it's bubbly & brown on top.

MAKE-AHEAD!

To make this lasagna in advance, don't bake it. Instead, cover the lasagna and refrigerate for up to 2 days. Bake when you're ready to enjoy!

TIP!

No time to make homemade pesto sauce? No problem!

Just use a good-quality store-bought pesto sauce instead. Easy & delicious!

SERVING IDEAS

- GARLIC BREAD OR ROLLS - GREEN OR CAESAR SALAD - ROASTED VEGGIES (BROCCOLI, GREEN BEANS, ETC.)

CAN I MAKE THIS VEGETARIAN?

Definitely! For veggie white lasagna with pesto, leave out the pancetta or replace with sautéed veggies like mushrooms, spinach, and/or peppers.

HEY THERE, I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.