Love Letter Lemon Pesto Lasagna

Nearly ten years ago, my husband (then boyfriend) and I lived in New York and were pizza rat poor. Practically the only dish I could cook in his humble studio apartment kitchen was a Stouffer's style white chicken lasagna. Heavy on the cream, heavy on the cheese, and heavy on the flavor. We’d finish a bottle of wine and the entire lasagna knowing it would likely be the best meal we’d have of the week. After the last bite and final lip lick, Chris would playfully pound on the wall and exclaim, “Yes!”.

A decade later lasagna is still graces our menu, albeit with a healthier twist. Light on the cream, light on the cheese, heavy on the vibrant vegetables, and heavy on the flavor. This recipe for Love Letter Lemon Pesto Lasagna is made with a light lemon pistachio pesto cream sauce, earthy mushrooms, bell peppers, zucchini, and spinach. After baking, the lasagna is topped with toasted pine nuts, lemon zest, and fresh herbs.

I’m happy to say that if you were to pass by our apartment, you would likely catch a faint echo of "yes!" resonating from our hallway—a testament to the continued joy and satisfaction this dish brings to our lives.

• Time and Serving Size

  Time:

  Prep: 25 min

  Cook: 40 min

  Servings: 6

• Ingredients

  Fresh Lasagna Noodles

  5 cups Spinach

  2 ½ cup milk

  2 ½ tablespoons flour

  2 zucchini

  lemon

  lemon zest

  sage

  basil

  pine nuts

  1 green pepper

  1 yellow sweet pepper

  5 oz shredded gruyere cheese

  5 oz Shiitake mushrooms or cremini

  1 tablespoon butter

  ¼ cup olive oil

  ⅛ cup pistachios unsalted

  2 teaspoons garlic granules

• Nutrition

  Nutrition per serving:

  Calories 201.21kcal, 10%

  Total Fat 9.44g, 13%

  Carbs 25.38g, 10%

  Sugars 10.87g, 12%

  Protein 3.71g, 7%

  Sodium 309.62mg, 15%

  Fiber 0.53g, 2%

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 4.2/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat 7g, 14% DV

  Fiber 1g4% DV

  Protein 7g, 15% DV

  Potassium 108mg, 3% DV

  Magnesium 12mg, 3% DV

  Iron 2mg, 16% DV

• Flavor Profile

  Tasting Notes:

  Creamy and rich - The béchamel and pesto cream sauce layers create a luxurious, creamy texture that adds richness to each bite.

  Nutty and earthy - The addition of pistachios in the pesto and pine nuts as garnish provides a delightful nuttiness and earthy undertone to the dish.

  Fresh and herbaceous - The use of spinach, herbs, and lemon zest brings a fresh, vibrant flavor to balance the richness of the sauces and cheese.

  Citrusy and tangy - Squeezing the lemon wedge over the lasagna adds a burst of tanginess and bright citrus notes that complement the other flavors.

  Savory and cheesy - The gruyere cheese contributes a savory, slightly nutty flavor that melts beautifully and enhances the overall taste profile of the lasagna.

  Comforting and satisfying - The combination of layers, sauces, and textures creates a satisfying comfort food experience that is sure to please.

Step 1

Preheat the oven to 440 degrees F.

Step 2

Begin by chopping all the vegetables and setting them aside.

Step 3

Next, make the pistachio pesto. In a food processor, combine the spinach, garlic granules, pistachios, and olive oil. Pulse until well blended and set the pesto aside.

Step 4

Make the béchamel sauce. Melt 1 tablespoon of butter in a saucepan over medium heat. Slowly whisk in 2 ½ tablespoons of flour, ensuring a smooth mixture. Gradually add the milk while whisking continuously.

Step 5

Combine the sauces to create the pesto cream sauce. Add the prepared pistachio pesto into the bechamel sauce and stir thoroughly to achieve a creamy, well-incorporated mixture.

Step 6

In a casserole dish, start layering the lasagna in the following order: sauce, noodle, pesto cream sauce, vegetables, and gruyere cheese. Repeat these layers until the casserole dish is comfortably full. If there are any remaining noodles, set them aside.

Step 7

Cover the lasagna with foil, making small slits on the top for ventilation. Bake the covered lasagna in the preheated oven for 30 minutes.

Step 8

While the lasagna is baking, prepare the pine nuts. In a small pan, toast the pine nuts with a drizzle of olive oil. Be cautious not to burn them; they should turn golden brown and release a fragrant aroma. Set the toasted pine nuts aside.

Step 9

Zest one lemon, cut it into wedges, and keep both the zest and wedges aside. Chop the herbs and set them aside as well.

Step 10

After 30 minutes, remove the foil from the lasagna and continue baking it uncovered for an additional 6 minutes or until the cheese on top turns golden and bubbly.

Step 11

Garnish the lasagna with the chopped herbs, lemon zest, and toasted pine nuts. Allow it to rest for 5 minutes before serving.

Step 12

Serve each portion with one of the reserved lemon wedges, which can be squeezed over the lasagna to add a refreshing touch of lemon juice. Enjoy and have a colorful day!