Three-Cheese Pesto Lasagna
4 cups lightly packed basil leaves
2 medium cloves garlic, chopped
1/2 cup pine nuts
1 cup grated Parmesan
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 tablespoon extra virgin olive oil
2 medium cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground pepper
2 cup sliced crimini or brown mushroom caps
1/4 teaspoon kosher salt
4 cups loosely packed spinach
4 cups loosely packed kale leaves, chopped
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 large eggs
15 to 16 ounce tub ricotta
1 pound lasagna noodles
2 teaspoons extra virgin olive oil, divided
8 ounces mozzarella, sliced and torn into rough half moon pieces
In the bowl of a food processor, pulse to combine the basil leaves, garlic, and pine nuts. Scrape down sides as needed. With the food processor running, and add the Parmesan, olive oil, lemon juice, and salt. Spoon into a bowl and cover tightly with plastic wrap. Set aside. (This makes about 1 1/2 cups of pesto.
Set a large, deep-sided skillet over medium-low heat. Add 1 tablespoon olive oil, and then garlic, red pepper flakes, and pepper. Cook 1 minute, turn heat to medium, and add mushrooms and 1/4 teaspoon salt. Sauté mushrooms about 4 minutes, until they begin to release their water. Transfer to a bowl.
In the same pan used to cook the mushrooms, over medium heat, add 1 tablespoon olive oil. Stirring often, add the spinach and kale in 4 batches, salting each as it goes in the pan. Cook until greens have cooked down completely, about 5 minutes. Squeeze to remove excess water and set greens in a bowl.
In a large saucepan, melt the butter over medium heat. Whisk in flour and then cook, whisking constantly, 3 minutes. Next, gradually whisk in milk, adding a splash at a time, allowing mixture to thicken between additions; this should take 5 to 7 minutes. Once all milk has been added, cook mixture, stirring frequently, for another 5 minutes. Remove from heat, and stir in 1 cup grated Parmesan.
Lightly beat eggs. Fold in ricotta. Set aside.
Bring a large stockpot of water to a boil. Generously salt water and cook noodles until they are pliable but still have plenty of bite. Toss noodles with remaining teaspoon olive oil and set aside.
Preheat oven to 425F. Grease a 9x13 baking pan with 1 teaspoon olive oil.
Arrange 4 cooked noodles lengthwise on the bottom of the baking dish. Spread half the ricotta mixture over noodles. Scatter half the greens over ricotta. Spoon 1 cup of cheese sauce over greens, scatter half the mushrooms, and dot with 1/2 cup pesto. Add another layer of noodles, and repeat layering. Add a final layer of noodles and top with the remaining 1/4 cup cheese sauce, dot with remaining 1/2 cup pesto, scatter mozzarella slices. Finish with a pinch each of salt and pepper.
Set the lasagna on a tray to catch any drips and slide into hot oven. Cook 30 to 35 minutes, or until the filling is bubbling vigorously and the mozzarella is bubbly and golden brown in spots. Cool 15 minutes, slice, and serve.
Cover with foil and reheat in a 350F oven for 20 to 30 minutes or until piping hot.
Cook and cool the lasagna complete. Cover the dish with a piece of foil pressed against the surface and freeze for up to 3 months. To reheat, peel away the foil from the frozen lasagna and recover the pan . Warm in a 350F oven for 70 to 90 minutes until the cheese has melted and the center is piping hot. Uncover in the last 10 minutes if you'd like a browner crust.
Cook and cool the lasagna completely. Tightly wrap individual portions in aluminum foil, transfer to a sealable freezer bag or container, and freeze for up to 3 months. To reheat, unwrap the portions, transfer to an oven-safe dish, and cover with foil. Warm at 350F for 30 to 35 minutes, until the cheese has melted and the center of each portion is hot.