- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons all-purpose flour
- 6 cups whole milk
- 8 ounces crumbled fresh goat cheese
- 12 no-boil lasagna noodles
- 8 ounces pre-made pesto
How to make this recipe
Preheat the oven to 375°F.
In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes. Stir in the flour and cook, stirring, 1 minute. Whisk in the milk and bring to a boil, whisking. Boil 5 minutes, then remove from the heat and stir in the goat cheese until it is melted. Stir in the pesto and season the sauce with salt and pepper to taste.
In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the cheese sauce over the bottom. Make layers of noodles and sauce finishing with a layer of sauce.
Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes. Uncover the dish and continue to bake until the cheese is browned, about 30 minutes more. Let the lasagna stand 10 minutes before serving.