Three-Cheese Pesto Lasagna

Ingredients

• 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

Directions

1. Start with the pesto. Add the basil leaves, garlic, and pine nuts to a food processor and pulse until they come together, stopping to scrape the bowl when needed. Keep the machine running while you add the Parmesan, olive oil, lemon juice, and salt. Transfer the pesto to a bowl, press plastic wrap tightly over it, and leave it nearby. You should have about 1 1/2 cups of pesto.
2. For the mushrooms, place a large skillet with deep sides over medium-low heat. Pour in 1 tablespoon olive oil, then add the garlic, red pepper flakes, and pepper. Let that cook for 1 minute, raise the heat to medium, and stir in the mushrooms with 1/4 teaspoon salt. Cook for about 4 minutes, just until the mushrooms start giving off their liquid. Scoop them into a bowl.
3. Use that same pan for the greens. Over medium heat, add 1 tablespoon olive oil. Add the spinach and kale in 4 batches, stirring often and seasoning each addition with salt as it goes into the pan. Cook until the greens have fully wilted down, about 5 minutes. Press out the extra water, then put the greens in a bowl.
4. For the cheese sauce, melt the butter in a large saucepan over medium heat. Whisk in the flour, then keep whisking as it cooks for 3 minutes. Slowly add the milk, only a splash at a time, waiting for the sauce to tighten up before adding more; plan on 5 to 7 minutes for this part. After all the milk is in, keep cooking and stirring often for another 5 minutes. Take the pan off the heat and stir in 1 cup grated Parmesan.
5. For the ricotta layer, lightly beat the eggs, then fold in the ricotta. Set the bowl aside.
6. Bring a large stockpot of water to a boil for the noodles. Salt the water generously, then cook the lasagna noodles until they bend easily but still have a firm bite. Toss them with the remaining teaspoon olive oil and set them aside.
7. When you are ready to build and bake, heat the oven to 425F. Coat a 9x13 baking pan with 1 teaspoon olive oil.
8. To assemble, lay 4 cooked noodles lengthwise across the bottom of the baking dish. Spread half the ricotta mixture over them, then add half the greens. Spoon 1 cup of cheese sauce over the greens, add half the mushrooms, and dot the top with 1/2 cup pesto. Make another noodle layer, then repeat the same layers.
9. Place the final layer of noodles on top. Spread over the remaining 1/4 cup cheese sauce, dot with the remaining 1/2 cup pesto, and scatter the mozzarella slices over everything. Add a pinch each of salt and pepper.
10. Put the lasagna on a tray so any bubbling edges don’t land on the oven floor, then move it into the hot oven. Bake for 30 to 35 minutes, until the filling is actively bubbling and the mozzarella is melted, bubbly, and browned in places. Let it rest for 15 minutes before slicing and serving.
11. To reheat leftover lasagna, cover it with foil and warm it in a 350F oven for 20 to 30 minutes, until it is hot all the way through.
12. To freeze and reheat a whole lasagna, bake it first and let it cool completely. Press a sheet of foil against the top of the lasagna, cover the dish, and freeze for up to 3 months. For reheating, remove the foil from the frozen surface, then cover the pan again with foil so it sits over the dish instead of touching the food. Heat at 350F for 70 to 90 minutes, until the cheese is melted and the middle is thoroughly hot. If you want more color on top, remove the cover for the last 10 minutes.
13. To freeze and reheat single servings, bake the lasagna and let it cool completely. Wrap each portion tightly in aluminum foil, place the wrapped pieces in a sealable freezer bag or container, and freeze for up to 3 months. When reheating, take off the wrapping, move the portions to an oven-safe dish, and cover the dish with foil. Bake at 350F for 30 to 35 minutes, until each piece is hot in the center and the cheese is melted.