Pesto Lasagna Recipe
Ella Said:
Where can I find a recipe for Lasagna Genovese?We Answered:
It's lasagna alla genovese, signora!http://www.academiabarilla.com/recipes/l…
Jaime Said:
Does anybody have a recipe for Pesto Lasagna?We Answered:
For the pesto:4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup extra-virgin olive oil
3/4 cup heavy cream
1/3 cup toasted pine nuts
8 medium garlic cloves, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons kosher salt
For the lasagna:
1 pound fresh lasagna noodles, cooked and drained
1 cup finely grated Parmigiano-Reggiano (about 1-ounce)
Directions
For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.
For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.
Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.
I got this recipe from one of the shows that I watch on food network and it is a huge success with my family. It's very easy and delicious so I recommend you try it.
Rebecca Said:
what can i replace pesto sauce with?We Answered:
How about a bechamel white sauce.David Said:
Alternative to Cilantro Pesto in Southwestern Pasta Dish?We Answered:
I see that the other person gave you a suggestion of an Italian pesto mix. You could simply substitute in basil or arugula for the cilantro or even some fresh parsley. Hope that helps!Vicki Said:
Sweet Potatoe Lasagna?We Answered:
This recipe isn't that fancy. I had some sweet potato lasagne from CostCo one day, and it was GOOD!!!!!! I tried to modify it so that I could make it at home, and this is what I came up with; as you can see, i added butternut squash12 ounces lasagna noodles, dry
1 1/2 pounds butternut squash, peeled and cut into 1" cubes
3 medium sweet potatoes, cut into very thin slices
1 cup water
2 cloves garlic, peeled
Salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1 pound shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Preheat oven to 375F. Prepare noodles according to package
directions, then drain and rinse with cold water. Spread the noodles
flat on kitchen towels and set aside.
Bring 1 inch of water to a boil in the bottom half of a steamer.
Place the squash in the steamer basket, cover and cook until tender,
about 10-12 minutes. Transfer the squash to a blender or food
processor. Keep the water in the steamer boiling. Steam the sweet
potato slices for 5 minutes, or until just tender. Set aside. Add the
water, garlic, salt and pepper to the squash and puree until very
smooth.
Lightly coat a 9X13 baking dish with the olive oil. Spread about 4
tablespoons of squash puree over the bottom of the baking dish, then
place a layer of noodles over that. Spread another 4 tablespoons of
squash puree over the noodles.
Arrange a single layer of sweet potato slices over the squash puree
and sprinkle 3 oz. of mozzarella and 2 tablespoons of Parmesan over
them. Cap with a layer of noodles. Add four more layers of squash
puree, sweet potato slices, cheese and noodles, in that order. Top
the final cap of noodles with remaining cheese, but no squash puree.
Cover the lasagna with foil and bake for 30 minutes. Uncover and
bake an additional 10 minutes. Remove from the oven and let stand for
5 minutes before serving.
Robert Said:
recipe: for Pesto Lasagna?We Answered:
Ingredients* 1 (16 ounce) package lasagna noodles
* 2 tablespoons olive oil
* 1 small onion, chopped
* 1 (16 ounce) package frozen chopped spinach, thawed
* 7 ounces basil pesto
* 30 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground nutmeg
* 2 cups mozzarella cheese, shredded
* 9 ounces Alfredo-style pasta sauce
* 1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutritional Information open nutritional information
Amount Per Serving Calories: 701 | Total Fat: 39.7g | Cholesterol: 99mg