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.
The aroma of the sage butter as it baked filled the kitchen with pure comfort. Pulling the pan out of the oven, I couldn’t wait for that first golden, bubbling bite. Whether you’re planning a holiday feast or a weekend indulgence, this vegetarian lasagna will completely steal the show.
Ingredients that Build the Perfect Layers
Every component adds something unique to this dish, so choose your ingredients wisely!
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.
Note: This recipe serves about 8 generous portions.
Creative Ways to Customize It
This lasagna is versatile enough to adapt to your preferences.
- Play with the Greens: Swap spinach for kale or Swiss chard for a fresh twist.
- Gluten-Free Option: Use gluten-free flour and noodles to fit dietary needs.
- Cheese Variations: Try mozzarella, Havarti, or goat cheese for a different flavor profile.
Cooking Time Breakdown
This dish comes together faster than you’d expect!
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Tools You’ll Need
These key pieces of equipment make the process smooth and stress-free!
- Large saucepan: To create the béchamel sauce.
- Mixing bowls: Ideal for combining cheeses and pesto.
- 9×13 baking dish: Perfect for layering and baking the lasagna evenly.
- Whisk: Ensures the béchamel is smooth and lump-free.
How to Make this 4 Cheese Sage Pesto Florentine Lasagna?
Get ready to build layer upon layer of creamy, cheesy perfection. Follow along with these easy steps!
Step 1: Make the Luxurious Béchamel
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.
Step 2: Prepare the Ricotta Filling
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.
Step 3: Assemble Your Lasagna
Spread a thin layer of the béchamel sauce at the bottom of a buttered 9×13 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.
Step 4: Bake to Gooey Perfection
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.
Additional Tips for Making It Even Better
Make sure your lasagna reaches its full potential with these handy tips.
- Drain That Spinach! Excess water can make your lasagna watery, so squeeze the spinach thoroughly before using.
- Don’t Skimp on Layers: Generous layers of béchamel and cheese ensure every bite is packed with flavor.
- Rest Before Slicing: Allow the lasagna to rest for a few minutes after baking to help it set and slice neatly.
How to Serve 4 Cheese Sage Pesto Florentine Lasagna?
This lasagna deserves to be the star of your table. Pair it with a crisp green salad topped with candied walnuts and a tangy vinaigrette for balance. Add some warm, crusty garlic bread to soak up the extra béchamel sauce. Garnish with fresh parsley or sage leaves for a beautiful finishing touch. For a perfect pairing, serve it with a glass of chilled Sauvignon Blanc or Pinot Grigio.
Nutritional Information
This dish is indulgent yet satisfying. Here’s what you can expect per serving (approx.):
- Calories: ~747
- Protein: ~32g
- Carbohydrates: ~55g
- Fat: ~43g
Make Ahead and Storage Notes
This lasagna was made for leftovers and prepping ahead!
- Make Ahead: You can assemble the lasagna up to 24 hours in advance. Keep it covered in the fridge, and bake fresh before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm it up in the oven at 350°F for 15–20 minutes to enjoy it as good as new.
Why This Recipe Will Steal Your Heart?
This lasagna stands out for many reasons. Here’s why you’ll turn to it time and time again!
- Cheesy Comfort Food: Four kinds of cheese create rich, melty layers.
- Vegetarian-Friendly: A hearty main that doesn’t miss the meat.
- Perfect for Any Occasion: From weeknights to holidays, it’s always a great choice.
- Customizable: Make it work for any dietary need or personal preference.
- Gorgeous Every Time: It bakes to a bubbly, golden perfection that’s sure to impress.
This 4 Cheese Sage Pesto Florentine Lasagna is the cozy, flavorful dish your table has been waiting for. Serve it with love, and enjoy every creamy, herby bite!
4 Cheese Sage Pesto Florentine Lasagna
Ingredients
For the Béchamel Sauce
- 8 tbsp salted butter
- 3 cloves garlic minced
- 2 tbsp fresh sage chopped
- 2 tsp fresh rosemary chopped
- 1 tsp crushed fennel seed
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 1 cup shredded Gruyère cheese
- 1 cup grated Parmesan cheese
- ¼ tsp ground nutmeg
For the Lasagna Layers
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 2 10 oz packages frozen spinach, thawed & drained
- ¼ cup basil pesto
- 1 egg
- 1 box no-boil lasagna noodles
Instructions
- 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.
- 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.
- Spread a thin layer of the béchamel sauce at the bottom of a buttered 9×13 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.
- 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.
Notes
- Drain the Spinach: Squeeze out as much moisture as possible to avoid watery layers.
- Make Ahead: Assemble up to 24 hours in advance and bake fresh.
- Storage: Refrigerate leftovers up to 3 days in an airtight container.
- Reheating: Bake at 350°F for 15–20 minutes until warmed through.
