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Do you think I could make this a day ahead….or would it be a bad idea because of the cream sauce….
Hi, Amanda! Yup, I think it would be fine reheated: Cover with foil and reheat in a 350F oven for 20 to 30 minutes or until piping hot. Enjoy!
I usually make my lasagna in a slow cooker with dried noodles, which turns out beautifully. I’m thinking I should be able to do the same with this? Has anyone tried it?
Hi, Jill! We haven’t tried it in the slow cooker, but if you’ve had success with slow cooker lasagnas in the past, then I think this one should also work just fine. Let us know if you try it!
This was amazing. Followed the recipe exactly and it was delicious! My picky husband and two year old gobbled it up!!
I made this last night and it was well received by my crew here!
Also, I take my dry noodles (just the regular ones, not the no-boil kind) and place them in a pan and cover them with boiling water and let them sit while I am making the rest of the lasagna. You will have to check on them after a few minutes to make sure they aren’t sticking together, but by the time you are ready to assemble, they are hydrated and ready to use.
Do you add oil so they don’t stick…this sounds so much easier for me…I’m old and it’s hard for me to pick up heavy pots. Thank you for the tip.
I made this tonight, and it was amazing!!
Thrilled to hear that Kris! Thanks for sharing your feedback.
You had me at ‘pesto’! ;)
I’m always looking for a new lasagna recipe, but need to shave off a little time. Have you ever made this with no-cook lasagna noodles, to skip the boiling step?
Hi Terry, I haven’t tried it with no-cook noodles. This lasagna has plenty of wet ingredients, so I’d guess the no-cook noodles would be fine. If you do try it, please let me know how it turns out!
I know what I will be making this Friday. Thanks for this Liz!
Glad to hear it, Jared!
Since I don’t have a food processor and am pretty lazy generally…can I just substitute a tub of prepared pesto? And how much should I use? Thanks for the recipe, Elizabeth (and Elise). Sounds like a great way to use up some of the many boxes of dried lasagna noodles I just found in the cupboard!
Hi Lori, You can absolutely sub in store-bought pesto – this recipe requires 1 1/2 cups. For optimal flavor, look for a pesto that has a lot of Parmesan. Enjoy!
This looks delicious and I must try ASAP! It reminds me of a dish I had on a visit to Genoa, Italy. Pasta dough is stretched very thin, cut into lasagna-like sheets, boiled and then heaped in a pile in a bowl (this effect is known as “silk handkerchiefs”). This is served with a generous portion of bright green pesto on the side. Lasagna and pesto – a marriage made in heaven!
Lasagna is my ultimate favorite comfort food!! Love this 3 cheese version!
Thanks for sharing the recipe :)
Have a wonderful week.