June 04, 2020

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Back to All Recipes

Makes 4 to 6 Servings


  • 1 25 oz. jar Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • 1 pound Lasagna noodles
  • 1/3 cup, plus 2 tablespoons fresh basil, chopped
  • 15 ounces whole milk ricotta cheese
  • Zest of 1 large lemon
  • 1/4 cup freshly grated Parmesan
  • Freshly ground black pepper
  • 2 tablespoons olive oil (we use our Basil Parmesan Olive Oil)


  1. Bring a large stock pot of water to a boil and generously season with salt.
  2. Place lasagna noodles in a Ziploc bag and gently break up noodles using a pan.
  3. Cook pasta for 1 minute less than the package directions (al dente).
  4. Heat the sauce in a large saucepan.
  5. Meanwhile, in a small bowl, mix the ricotta and lemon zest.
  6. Drain the pasta, reserving 1 cup of the cooking liquid, and return to pot.
  7. Add half of the sauce and 1/3 cup of basil to the pasta and toss gently to coat. Add the remaining sauce and a splash of reserved pasta water.
  8. Transfer half of the pasta mixture to a large oven-proof dish and put the oven on broil.
  9. Add a few tablespoons of the ricotta-lemon mixture, top with 1/2 of the parmesan, and a several grinds of black pepper.
  10. Layer remaining pasta and top with remaining ricotta, parmesan, several more grinds of black pepper.
  11. Pop the dish in the oven and let broil for a few minutes—until the top is browned to your liking.
  12. Remove from the oven and dish up, garnishing with a drizzle of olive oil, the remaining basil, and maybe a little more parmesan. Serve immediately.
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In This Recipe

Kale Pesto White Cheddar Sauce

Kale Pesto White Cheddar Sauce

from $6.99

Basil Parmesan Olive Oil

Basil Parmesan Olive Oil


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