This three-cheese lasagna with pesto and greens is not only a great way to use up a lot of summer produce you’ve been hoarding, it also keeps and reheats incredibly well throughout the week. The richness of three kinds of cheese – Parmesan, ricotta, and mozzarella – contrasts beautifully with a creamy basil pesto and supple greens in this lasagna. Sautéed mushrooms provide a meatiness that still feels light, and a healthy bit of garlic keeps things lively. This recipe comes together in several steps, and you’ll need to prepare each layer before you can cook the lasagna. This makes it more of a weekend recipe than a weeknight recipe, but the leftovers are great all week long.
4 cups lightly packed basil leaves (about 4 ounces) 2 medium cloves garlic, chopped 1/2 cup pine nuts 1 cup grated Parmesan (about 3 ounces) 1/4 cup extra virgin olive oil 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon kosher salt (or slightly less if using table salt)
For the sautéed mushrooms:
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 cremini or brown mushroom caps (about 6 ounces) 1/4 teaspoon kosher salt (or slightly less if using table salt)
For the greens:
1 tablespoon extra virgin olive oil 4 cups loosely packed spinach 4 cups loosely packed kale leaves, chopped 1/2 teaspoon kosher salt (or slightly less if using table salt)
For the cheese sauce:
2 tablespoons butter 2 tablespoons flour 2 cups milk 1 cup grated Parmesan (about 3 ounces)
For the ricotta mixture:
2 large eggs 1 (15- to 16-ounce) tub ricotta
To assemble the lasagna:
1 pound lasagna noodles 2 teaspoons extra virgin olive oil, divided 8 ounces mozzarella, sliced and torn into rough half moon pieces
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. Reheating leftover lasagna: Cover with foil and reheat in a 350°F oven for 20 to 30 minutes or until piping hot. Freezing and reheating whole lasagna: 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 (so the foil is no longer touching the lasagna but the pan is covered). Warm in a 350°F 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. Freezing and reheating individual portions: 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 350°F for 30 to 35 minutes, until the cheese has melted and the center of each portion is hot.
