EASY LAMB AND PESTO LASAGNE
I literally threw this together at the last minute when my husband was coming home early from work one night. We really enjoyed it, and I hope you do as well. This could easily work with beef, it's just that I had ground lamb on hand that evening, and we both liked the flavor.
Provided by KVasanth
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Meat sauce:.
- Saute onions and garlic until translucent.
- Add lamb and seasonings, incorporating into onion mix; brown.
- Drain off any additional fat the lamb throws.
- Add jar of sauce, balsamic, sugar and cayenne pepper.
- Season with salt and pepper to taste.
- Cheese sauce:.
- Put basil leaves, garlic, olive oil and salt in a Cuisinart; pulse until pesto consistency.
- Stir pesto into cottage cheese, season with any additional salt and pepper to taste.
- Assembly:.
- It's really up to you, I usually do meat- mozzarella -noodles -cottage cheese- noodles- meat- mozzarella- parmesan.
- Cover with foil and bake 20 minutes, then uncover and bake until golden and bubbly.
Nutrition Facts : Calories 635.8, Fat 44.5, SaturatedFat 20.8, Cholesterol 133.6, Sodium 1260.2, Carbohydrate 12.4, Fiber 1.4, Sugar 4.2, Protein 45.2
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
BAKED PESTO LASAGNA
Provided by Regina Schrambling
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Boil the noodles in well salted water until al dente. Drain well, and lay all the strips out to dry on paper towels.
- Wash basil leaves well in several changes of water. Blanch in boiling water just until limp. Using a slotted spoon, immediately plunge into ice water to cool. Drain again and squeeze dry. Place in blender with parsley, garlic and oil, and purée until smooth. Season with pepper to taste, and set aside.
- Melt the butter in a heavy saucepan over low heat. Whisk in the flour until smooth and cook, stirring, 2 to 3 minutes. Slowly whisk in the half-and-half. Raise heat and cook, whisking, until thickened and smooth. Stir in the Parmigiano. Let cool slightly, then stir in the pesto until completely blended.
- Heat the oven to 325 degrees. Liberally butter the bottom and sides of a 9-by-13-inch baking dish. Spoon a little of the pesto sauce over the bottom of the pan. Line with 3 strips of the noodles. With a rubber spatula, top each strip evenly with sauce. Sprinkle with about a quarter of the mozzarella and Monterey Jack. Repeat with three more layers, using all the noodles, and most of the sauce and cheese. Pour all the remaining sauce over, smoothing the top, and sprinkle with the remaining cheese.
- Cover pan tightly with foil, and bake 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 22 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 23 grams, Sodium 572 milligrams, Sugar 4 grams, TransFat 0 grams
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