PESTO LASAGNA
Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
Provided by JAMON0126
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g
PESTO LASAGNE
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.
- Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.
- Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.
- Keep the pesto in the refrigerator until you're ready to use it.
- Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil.
- Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
CHEESE & PESTO LASAGNA
A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.
Provided by Kirby
Categories European
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 350°F.
- Saute finely chopped onion in 2 Tbl. olive oil.
- Add shredded zucchinis into pan and saute until soft.
- Salt and pepper lightly.
- Add 1 cup of stock to vegetables.
- Set aside 4 oz. of mozzarella.
- Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
- Fold 1/4 cup of basil pesto in ricotta mixture.
- Heat marina sauce in sauce pan.
- Add 1 cup of stock, and turn off heat.
- Cover bottom of 9x13 pan with tomato sauce.
- Place first layer of uncooked lasagna noodles on bottom of pan.
- Cover with thin layer of sauce.
- Layer one third of the cheese mixture, followed by one third of vegetable mixture.
- Save about 1/3 cup of ricotta mixture to dollop on top layer.
- Continue until last layer of noodles is placed.
- Cover with sauce and any remaining liquid.
- Dollop with remaining ricotta.
- Bake for 45 minutes.
- Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.
VEGETARIAN-BLUE CHEESE-PESTO-LASAGNA!
This recipe I make brings the house down! it's so delicious--try it for yourself. I don't bother with 2 sauces, just 1. Cook it all together and wait with chilled white wine and some good tunes!! (I'm from the uk so I hope the measurements are correct--forgive me if I'm wrong!)
Provided by Ricky Henry-Davies
Categories Peppers
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Fry the onion and garlic for 4-5 minutes.
- Add all vegetables and cook 10 minutes.
- Add tinned tomatoes and sweet corn.
- Add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
- Mix well --that's your sauce!
- Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Done in the oven 180c for around 30 minutes!
- Open the wine and turn on the tunes!
- Have fun -- .
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