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
FRESH LASAGNA WITH WALNUT PESTO
Provided by Claire Thomas : Food Network
Categories main-dish
Time 30m
Yield For 2 to 4
Number Of Ingredients 13
Steps:
- Roast the cherry tomatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Place the cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are juicy and slightly caramelized, about 20 minutes. Set aside.
- Meanwhile, make the walnut pesto: Combine the walnuts, garlic, cheese and basil in a food processor and process until smooth. Add big pinches each of salt and pepper. With the machine running, drizzle in the olive oil. Add more salt and pepper, to taste. Set the pesto aside.
- To assemble: Place 3 slices of the zucchini, slightly overlapping them, on a large plate. Add enough pesto to coat the zucchini (2 to 3 tablespoons). Top with a layer of sliced tomatoes. Top with 3 more zucchini slices, some of the pesto and cherry tomatoes and 2 tablespoons of the basil. Top with another layer of zucchini, pesto, sliced tomatoes and cherry tomatoes. Sprinkle with salt and pepper and the remaining 2 tablespoons basil. Drizzle with extra-virgin olive oil and serve.
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