No ImageThree-Cheese Pesto Lasagna

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  1. Miranda

    I know this is a silly question, but, where do you get that much basil? I’ve never seen more then the tiny plastic packets or the little plants at the store. 4 cups sounds like a lot. Also for the kale and spinach – about how much is that? Like 4 bunches of kale? 4 containers/bags of spinach? And finally – is there a jarred pesto you recommend? The ones in stores are always “watered down” with cheaper nuts or weird add-ins.

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  2. Amanda Principato

    Do you think I could make this a day ahead….or would it be a bad idea because of the cream sauce….

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  3. Jill Bloser

    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?

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  4. Adrian

    This was amazing. Followed the recipe exactly and it was delicious! My picky husband and two year old gobbled it up!!


  5. Kim

    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.

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