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Pesto lasagne recipe

Pesto lasagne recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Lasagne
  • Vegetable lasagne
  • Spinach lasagne

Scrumptious lasagne with basil pesto, spinach and plenty of bubbly cheese.

67 people made this

IngredientsServes: 8

  • 500g lasagne sheets
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 500g frozen spinach, thawed
  • 200g basil pesto
  • 1kg ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 225g mozzarella cheese, shredded
  • 250g shop bought cheese sauce
  • 4 tablespoons grated Parmesan cheese

MethodPrep:35min ›Cook:45min ›Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4.
  2. Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
  3. In large frying pan 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 litre greased baking dish, layer the lasagne sheets then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with lasagne sheets on top. Spread the cheese sauce over the top and sprinkle with parmesan.
  5. Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (57)

by Clearview

This recipe is okay, but I will definitely make some adjustments next time. Too much ricotta cheese (8oz would be fine) and not enough pesto. I substituted mushrooms for the spinach, which was a good choice. The directions should include putting a bit of sauce on the bottom of the pan as the bottom layer of noodles got a bit hard. Also, the amount of sauce on top is a bit much so either spread it out through the dish or just pour 1/2 the called for amount on top. Even with all that said, I will make again.-14 Sep 2004

by LUVMYCAT

I HAD A BUNCH OF FRESH SPINACH TO USE UP, SO I TRIED THIS RECIPE. I DIDN'T HAVE ANY BASIL PESTO ON HAND, SO I USED CLASSICO SUN-DRIED TOMATO PESTO AND SUN-DRIED TOMATO ALFREDO SAUCE. I SAUTEED THE ONION WITH GARLIC, SLICED MUSHROOMS, SHREDDED CARROTS AND CHOPPED ZUCCHINI WHICH I SEASONED WITH NATURE'S SEASON SALT MIXTURE INSTEAD OF ADDING SALT TO THE CHEESE FILLING. I MIXED THE PARMESAN INTO THE CHEESE FILLING AND LEFT OUT THE NUTMEG BECAUSE I DIDN'T THINK IT WOULD GO WITH THE SUN-DRIED TOMATO SAUCE. I LAID UNCOOKED SPINACH LEAVES ON TOP OF THE VEGGIE FILLING IN EACH LAYER. I HATE COOKING LASAGNA NOODLES, SO I LAID THEM IN THE GLASS BAKING DISH, POURED BOILING WATER OVER THEM AND LET THEM SOAK WHILE I PREPARED THE VEGETABLES AND THE CHEESE FILLING. I USED A 16-OZ JAR OF ALFREDO SAUCE AND POURED ABOUT HALF OF IT INTO THE DISH BEFORE I PUT IN THE FIRST LAYER OF NOODLES, AND THEY COOKED JUST FINE IN THE SAUCE. THIS IS THE FIRST VEGGIE LASAGNA I HAVE EVER MADE AND IT TURNED OUT GREAT!-17 Oct 2005

by AWHITE65

I made this for a dinner party and everyone loved it!! I used the jar pesto sauce and alfredo sauce and no cook noodles which made it faster and easier to make. I put a layer of alfredo sauce on the bottom and the top, I also added a tsp of fresh garlic to the onion and spinach mixture which added more flavor, my husband said it was one of the best dishes I had made!!! Try it!!!-06 Oct 2003


Fast-and-Easy Pesto Lasagna

Preheat the oven to 425°. In a large pot of salted boiling water, cook the lasagna noodles until they are al dente, about 6 minutes. Drain the noodles, rinse them under cold running water and set aside.

In the bowl of a food processor combine the basil, 1 cup of the Parmigiano-Reggiano cheese, the olive oil, parsley, pine nuts and garlic and blend until smooth. Season with sea salt.

In a medium bowl, whisk together the ricotta cheese, egg, sea salt, freshly ground pepper and 1/3 cup of water.

In an 8-inch-square baking dish, spread 1/4 cup of the ricotta, and top with 4 lasagna noodles, overlapping them a little. Spread half of the pesto over the noodles, then half of the ricotta. Arrange the rest of the lasagna noodles on top, and cover them with the remaining pesto and ricotta. Sprinkle the top with the Parmigiano-Reggiano cheese and mozzarella.

Cover the baking dish with nonstick aluminum foil and bake it in the preheated oven for 35 minutes. Remove the foil, turn the oven to broil and broil the lasagna for 5 to 10 minutes, until the top is brown and bubbly.

Remove the lasagna from the oven and let it rest for at least 5 minutes before serving.


Lasagne al Pesto

It's all about the layers in lasagne (yes, spelled with an "e" — in Italian, lasagna refers to a single sheet of the wide, flat pasta), the beloved baked dish that hails from Emilia-Romagna. We love this recipe for pesto lasagne, which combines simple fresh ingredients to create a complex symphony of flavors.

Lasagne al Pesto (Pesto Lasagna)
Recipe courtesy of Eataly

For the Pesto Sauce
2 cups fresh basil leaves
1 clove garlic, peeled
1 pinch sea salt
¼ cup freshly-grated Parmigiano Reggiano
3 tablespoons freshly-grated Pecorino Romano
5 ounces Ligurian extra virgin olive oil, plus more to store

Nota bene: if you don't have the ingredients to make fresh pesto at home, use a 7.1 oz jar of Niasca Portofino Basil Pesto!

For the Lasagne
1 recipe egg pasta dough, rolled to thinnest setting on pasta machine, or dry lasagne
1 recipe besciamella (béchamel sauce)
1 cup haricots verts or green beans
1 cup grated Pecorino Sardo or Pecorino Romano

To mix the pesto:

In a large stone mortar, combine the basil, garlic, and salt, and grind with a pestle until paste. Add the cheeses, and drizzle in the olive oil, beating it with a wooden spoon. Store the pesto in jars, topped with extra virgin olive oil.

Chef’s note: If you do not have a mortar and pestle, you may use a food processor to make the pesto. However, be sure to pulse the mixture so that the least amount of heat is generated. See our guide to pesto!

To create the lasagne:

If making your own pasta, divide the dough into 8 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes. Cut the pasta into 5-inch squares and cover with a damp kitchen towel.

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Drop the pasta into the boiling water, 6 or 7 pieces at a time (or according to dry pasta package cooking time), and cook until tender, about 1 minute. Transfer to the ice bath to cool, then drain on kitchen towels, laying the pasta flat.

To assemble the dish:

Preheat an oven to 425ºF. Bring 6 quarts of water to boil, and add 2 tablespoons salt. Set up an ice bath next to the boiling water.

Boil the haricots verts for 1 minute. Drain (reserving the hot water), and refresh them in the ice bath. Remove the haricots verts, drain well (reserving the ice water), cut them into 1-inch pieces, and set them aside.

Cut the pasta into 5-inch squares, and drop them into same boiling water as the haricots verts. Cook the pasta for 1 minute until tender. Remove, and refresh them in the ice bath. Drain the lasagne on towels, and set aside.

In a mixing bowl, stir the béchamel, pesto, and grated cheese together until they are well combined. Butter 4 gratin dishes, and place one piece of 5-inch pasta on the bottom of each one.

On top of the pasta, place the following a few haricots verts and 2 tablespoons of the pesto-béchamel-cheese mixture before adding another layer of the pasta. Continue with this layering until there are 4 pieces of pasta and 4 layers of haricots verts and pesto. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture. Put the 4 dishes in the oven, and bake for 12 to 15 minutes or until they are bubbling and golden brown on top.

Serve immediately, and enjoy!

Buon appetito!

See more ways to make lasagne with our how-to guide on Eataly Magazine!


Pesto lasagne recipe - Recipes

makes an 8x8 pan
4-8 servings

* note: for this recipe in an 8x8 pan, you can make a smaller size lasagna using only 10 noodles (5 layers with only 2 sheets per layer). You can also make a larger lasagna in this pan, using all the space by having 4 noodles per layer.

note on lasagna noodles: I find that regular lasagna noodles work best with this recipe. That is, lasagna noodles that you cook first. Fresh sheets of pasta, cooked, also work as well. If you are using lasagna noodles which you have cooked, you don't have to use quite as much bechamel sauce. If you are using the "no-boil" lasagna noodles, the noodles must be coated heavily with sauce, so that they cook properly. They tend to absorb a lot of sauce. I don't like them as well, but they will work alright if you want to save some time. Just be sure to wrap the lasagna tightly with foil while cook ing.

Ingredients:

for the pasta:

  • 10 - 20 no-cook lasagna noodles or fresh pasta sheets, cooked or regular lasagna noodles, cooked *

for the pesto:

  • 3 ounces Parmigiano Reggiano, cut into chunks
  • 1-1/2 cups packed fresh basil leaves
  • 1 garlic clove
  • 1/4 cup pine nuts
  • 1/2 cup olive oil

for the bechamel:

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk (whole or lowfat)
  • 1 chicken bouillon cube (half, if using Knorr)
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon ground white pepper

for the assembly and topping:

  • 1 cup grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 1 teaspoon dried oregano

Instructions:

Make the pesto:

Place the chunks of Parmigiano cheese into the food processor and process until finely ground. Add the basil, garlic and pine nuts to food processor. Process, using pulses, till finely chopped. With machine running, add the olive oil until pesto is smooth.

Make the bechamel:

In a heavy medium saucepan, melt the butter. Whisk in the flour and stir for a couple of minutes, until the flour is cooked. Add the bouillon cube and allow to dissolve. Whisk. Add about a third of the milk, slowly, and whisk over medium heat. Add the nutmeg and pepper. When the sauce is smooth, add another third of the milk and whisk. When the sauce is smooth again, add the rest of the milk and whisk until smooth. Transfer to a heat proof bowl or Pyrex cup and let cool slightly.

Assemble lasagna:

Preheat oven to 350 degrees F.

In an 8x8 pan, place about 1/3 cup of the bechamel to coat the bottom of the pan. Lay first layer of lasagna noodles. Add enough bechamel to coat the noodles. Add some pesto and spread into the bechamel. Add a handful of the grated Parmesan. Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles. On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella. Sprinkle the oregano on top. Wrap tightly with foil (preferably Reynolds No-Stick foil).

Bake for one hour (if using regular, cooked noodles) or one hour and 15 minutes (if using no-boil noodles). Remove foil and bake for 10 minutes more, until top is golden. Remove from oven and allow to sit for 15 minutes before slicing.

Lots more lasagna recipes:

Roasted Vegetable Lasagna

Reader Comments (56)

I have the basil in my fridge and will be making this soon! Thanks

We LOVED this at your house! I can't wait to make it!

Add me to the list of people who don't know about non-stick aluminum wrap. thanks! I'll be on the lookout for it in the supermarket.

I've had and made pesto lasagna. It is delicious! You sure have a lot of lasagnas in your archives. I have to check them out.

I made this tonight for dinner and it was fantastic. Will be making again for sure. Thanks for this recipe and all the others.

I just made your mom's zucchini lasagne and loved it. I will be posting it soon.
Now I have a project for all my basil!

PS When I run out of the Reynolds non stick foil, I just spray my regular foil w/ PAM.
Stacey

That pan coming fresh out of the oven looks irresistible. Thanks for the tip on the nonstick foil. Will have to get some.

Oh how lovely!! Your photos are beautiful and this lasagne sounds amazing. I have a ton of fresh pesto I just made, this would be great with perhaps most garden veggies added in as well! Thanks!

Yes, yes, yes! Pesto lasagne with bechamel sauce a great idea! I will add some cooked zucchini. Thank you!

I had no idea about the non-stick wrap - thanks for the tip! Putting this on my list of things to make :D

Hope you have a great weekend!

What a great idea - pesto and bechamel! Yum I think this would go down nicely with my family!

Thanks for the inspiration- I made this last week! Yum!

What a GREAT idea ! I never thought about making lasagna with pesto. I was just telling a friend about how happy I am that my basil plants have been producing an abundance of basil this year.

Thanks for another great recipe! I made this last week for company and everyone loved it.

o.m.g. I made this last night. It was amazing. perfect. and I wish I had made 2 baking pans worth so I could eat it for lunch all week long. Its definitely going in my recipe file as a keeper :)

Amazing recipe. I loved it!!
Love,
Lia.

oh wow. this recipe looks absolutely delicious!! I love pest and lasagna so to put the two together is a great idea! I can't wait to try it!

I love your blog. Today is the first day I visited your site. I will be following you because I love to cook Italian. I also have a lot of homegrown basil on hand and love ideas about different ways to use it. Your photos are so perfect!

1 tsp of nutmeg is a huge amount for 2 cups of bechamel sauce. Is 1 tsp really correct?

Confused: No, one teaspoon of nutmeg is a huge mistake! Thank you for catching that. It should be 1/8 teaspoon of nutmeg. I will correct it right away.

This is probably a naive question but I am new to cooking..can you make this a day ahead and refrigerate it?

New Cook: Yes, you can make it ahead and refrigerate it! Just make sure your bechamel sauce is cooled down and then layer everything, wrap tightly in foil and stick it in the fridge. The next day, make sure to let it sit out about an hour at room temperature before you cook it.

I enjoy your posts. You write beautifully. That’s all…

This sounds delicious! I was wondering if I adding ricotta would be okay? I love ricotta.

Michelle: You can certainly add ricotta. It's fine to experiment and make it your own!

The information you convey in this article is very useful, I am now just facing this problem, thanks for sharing

Thank you for this article. That’s all I can say. You most definitely have made this blog into something special. You clearly know what you are doing, you’ve covered so many bases.Thanks!

this looks like a lovely recipe. I would like to bake and freeze this for a friend that is soon to have a baby. do you have any recommendations for to reheat this after its frozen? thanks a bunch!

From The Italian Dish: Katie: I have never frozen this particular lasagna with bechamel sauce, so I'm not sure how well it freezes. I would freeze it unbaked, thaw it overnight in the refrigerator when I need it. Then let it come to room temperature before baking.

There are lots of freezing lasagna type of tips on the internet if you wanted to do some more research on freezing tips. Hope it works out.

New Cook: Yes, you can make it ahead and refrigerate it! Just make sure your bechamel sauce is cooled down and then layer everything, wrap tightly in foil and stick it in the fridge. The next day, make sure to let it sit out about an hour at room temperature before you cook it.

My husband and I just returned from the Cinque Terre, where we had the most delicious pesto lasagna, and I am thrilled to try this recipe! Thank you for posting this blog.

Great recipe!
I'd like to add only an advice: in Italy, pesto is also made with grated pecorino cheese combined together with the parmigiano.

In Liguria there's a traditional lasagna dish with pesto sauce: Genoa-style pesto lasagna
If you want the recipe, here it is:
http://www.academiabarilla.com/italian-recipes/liguria/genovese-style-lasagna.aspx

Just saw your photo of this on Pinterest! It looks fantastic, I am going to have to try it.

I made this today for dinner and it was super good! Never had anything like it. It was a beauitful, delicious, flavorful recipe. Easy and stress free!

Was looking for a good pesto lasagna to make ahead. This looks amazing and I'm going to use my garden pesto to make it tommorow! I'm going to check out the rest of your lasagna recipes as well. Thanks so much :)

P.S. Thanks for the freezing tip red bottom shoes!!

What a great idea - pesto and bechamel! Yum I think this would go down nicely with my family!

hi, looks fantastic and I'll make it tomorrow for a dinner party! 2 questions - do you use salted or unsalted butter in the bechamel sauce, and how long to cook if using fresh lasagna noodles? thank you!

Karin: You can use either. I use regular salted butter, so I don't add any additional salt. If you use unsalted butter, taste the bechamel and add salt until it tastes right.

If you use fresh lasagna noodles that are cooked, just cook for 45 minutes and it should be fine.

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I just have to say that I absolutely love this recipe! My partner and I cook it on high rotation in our house. Thank you!

Looks like a great recipe. I will have to try it. Wondering if it would be good with chicken added to it?

I like the no boil noodles because they are thin like fresh pasta. couldn't you soak them in hot water first so they wouldn't need so much sauce. I am going to give it a try. Thanks for your blog. it's great.

Kim: Hey, that's a good idea - maybe I will try that myself! Thanks!

Well that was a disaster. I'm determined to get this right. Questions.

I used cooked.pasta noodles. I coated them lightly with the sauce. After an hour the bottom 2 layers were burned. Maybe my oven temp is off? How much do you cook them? Aldente? Would it matter? Not sure why it got so overcooked. Too little sauce maybe?

When I made the bechemal it was like milk. I had to add more flour for some reason. Do you think it matters how fast the milk goes in? In your pictures it looks almost the constency of crisco. How thick should it be?

The mozz on top looked.nothing like your beautiful example. I grated a ball of fresh mozzeralla on top. The top was.covered in pools of oil after an hour.

Thanks for any advice. Am trying again today. Site is beautiful. Everyone was fine with the burnt lasagna after we had lots of those aperol cocktails!

Sean: Wow! I'm so sorry you had so much trouble! First, the burned bottom should not happen at 350 for an hour. Get an oven thermometer and check your oven temp. I do it all the time. Next time you cook it, if you're using already cooked noodles, decrease the time maybe down to 45 minutes.

As for the bechamel, it should be slightly thick but not too runny. You want to be able to spread it. Probably you need to let it cook a little longer. Also, be sure to slowly add the milk, and not all at once.

I don't know why your mozzarella was oily on top! I just have never had those problems. I'm so sorry - hopefully next attempt will be better. Let me know!

You list the cheese as part of the bechamel ingredients, but don't mention it in instructions. Does it go in sauce?

Sean: Sorry about that! The recipe really wasn't written correctly and I fixed it. The cheese is for the assembly and topping. Hope this helps and thanks.

Success! Thanks for the help -- basic problem was oven temp. THis time it looked and tasted delicious.

This looks amazing and I want to bring it to a dinner party I am attending on Friday. Is it possible to make the lasagna a day before?

Katie: You sure can. You can assemble it the day before and refrigerate it and then bake it before you go. If you go ahead and bake it the day before and reheat it, it will be okay but not as good. Hope this helps.


Pesto lasagne recipe - Recipes

Nothing beats a classic pesto… it’s the best thing you can do with summer basil! When pasta cravings hit, look no further.

Basil pesto is simple, and as often is the case with simple recipes, the ingredients matter immensely!

I will never forget years ago chatting with a friend who was disappointed in her homemade pesto, saying that it lacked flavor. She said, “Why use pine nuts anyway? They are virtually flavorless.”

That evening, we talked about the important elements of a well-executed pesto, and realized the recipe she had followed was flawed. It hadn’t instructed her to toast the pine nuts, which is perhaps the most important part of this classic sauce. When pine nuts are toasted, their sugars become caramelized and the nuttiness is increased tenfold. The resulting flavor is almost night and day.

Another critical ingredient is the cheese. And it was another miss in that recipe. For excellent pesto, splurge on a hunk of real parmigiano reggiano and grate it yourself. Pre-grated cheese will lack flavor intensity, and often contains an anti-caking agent that sucks out moisture.

Finally, a good quality extra virgin olive oil is a must. Herbaceous and grassy, EVOO unites the other ingredients in perfect harmony. When pesto is done right, it is remarkable, bursting with all of the best flavors of Italy.

Do I ever buy jarred pesto? Sure. It has a place in my pantry. I use it for slathering on sandwiches or adding a touch of flavor to soups. But when I really want to savor all that basil pesto can be, glistening over perfectly al dente noodles, homemade is the ONLY way to go.

If you care to have a bright green color for your pesto, blanch the basil in simmering water for a few seconds, then plunge it in an ice bath. Before blending it in the food processor, squeeze out as much water as you can. For me, I don’t bother with this step – I’m happy with a more rustic look.

A note on noodles: I enjoy making my own pasta, and a great shape for pesto is fazzoletti, which means, “little handkerchief.” As many home cooks do not have the time, energy or inclination to make fresh pasta, a great substitute is using lasagne noodles, breaking them roughly into triangular shapes. For this recipe, this is method that I call for, which means you can have dinner on the table in 20 minutes. Alternatively, if you have access to good quality fresh store-bought pasta, a thick pappardelle noodle will also be excellent with the pesto.


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Pesto Lasagne (Lasagne al Pesto)

Blend all ingredients in processor until coarse puree forms. Season with salt and pepper.

BÉchamel sauce

Step 2

Melt butter in heavy large saucepan over medium heat. Add shallots sauté 2 minutes. Add flour whisk until smooth. Reduce heat to low whisk 1 minute. Gradually whisk in milk. Bring to boil, whisking constantly. Add bay leaf. Reduce heat simmer until slightly thickened, stirring often, about 5 minutes. Mix in nutmeg. Season with salt and pepper. Cool sauce slightly.

Step 3

Butter 13x9x2-inch baking dish. Cook noodles in pot of boiling water until just tender but still firm to bite. Drain. Rinse under cold water drain.

Step 4

Mix 1 cup pesto and broth in small bown (reserve remaining pesto for another use). Spread 1/2 cup béchamel sauce over bottom of prepared dish. Overlap 4 noodles atop sauce to cover. Spread 1 cup béchamel sauce over. Spoon 1/3 of pesto over. Sprinkle with 1/3 cup Parmesan. Repeat layering twice, using 4 noodles. 1 cup béchamel, 1/3 of pesto and 1/3 cup cheese for each layer. Cover with 4 noodles. Spread remaining béchamel over. Sprinkle with 1/3 cup Parmesan. DO AHEAD Can be made 1 day ahead. Cover chill.

Step 5

Preheat over to 375°F. Cover lasagne loosely with foil. Bake 30 minutes (if refrigerated, bake 45 minutes). Uncover and bake until bubbling, about 20 minutes. Let stand 15 minutes. Cut into squares.


Comfort Food Recipe: Make This Mushroom Pesto Lasagne

There’s a whole cookbook dedicated to the fine art of lasagne-making — lasagne of course being the plural of lasagna. Layer up and dive into this comforting world with food stylist and writer Sandra Mahut, and get ready to find your favorite new baked pasta recipe. This mushroom pesto lasagne looks like a strong contender.

Comfort Food Recipe: Make This Mushroom Pesto Lasagne

  • Prep Time: 25 minutes
  • Cook Time: 30-40 minutes
  • Level of Difficulty: Easy
  • Serving Size: 6

Ingredients

  • 9 ounces goat's cheese
  • 2 1/2 cups warm béchamel sauce
  • 1 teaspoon olive oil
  • 12 sheets dried or fresh lasagne
  • 7 ounces rostello-style ham, sliced
  • 1/2 cup grated Parmesan
Mushroom Pesto
  • 14 ounces mushrooms
  • 1 cup hazelnuts
  • 1 3/4 ounces Emmental
  • 3/4 cup plus 2 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 3 garlic cloves
  • 5 sprigs parsley
  • 1 teaspoon flaked sea salt
  • Freshly ground mixed peppercorns
Béchamel Sauce (makes 2 1/2 cups)
  • 2 tablespoons butter
  • 1 pinch salt
  • 4 tablespoons all-purpose flour
  • 2 cups plus 2 tablespoons milk
  • 1 pinch each of pepper and ground nutmeg
Materials

Directions

For the sauce

Melt the butter in a saucepan over a low heat. Sprinkle in the flour and salt, and whisk to form a paste.

Add the milk, little by little, stirring constantly. The sauce should thicken and become smooth and creamy. Season with pepper and nutmeg.

For the lasagne

Preheat the oven to 350ºF. Heat 2 tablespoons olive oil along with the butter in a frying pan (skillet). Add the garlic and nutmeg, fry for 2 minutes, then add the spinach. Cook until the spinach has wilted. Remove from the heat, allow to cool, then remove as much water as possible by squeezing the spinach with your hands. Roughly chop the spinach and put it in a bowl with the ricotta and 2 tablespoons grated Parmesan. Season with salt and pepper, and stir well.

Stir 3 tablespoons grated Parmesan into the béchamel sauce.

Pour 1 teaspoon olive oil into the bottom of the gratin dish. Lay 3 sheets of lasagne in the bottom of the dish, side by side, then alternate layers of spinach and ricotta mixture, lasagne and béchamel sauce. Repeat the process, finishing with a layer of béchamel sauce. Top with the remaining Parmesan and bake in the oven for 30–40 minutes.


Asparagus-Pesto Lasagna

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Ingredients

  • 1/3 cup all-purpose flour
  • 3 1/2 cups low-fat milk, divided
  • 6 Tbs. pesto, or more to taste
  • 2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 tsp. olive oil
  • 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
  • 1 clove garlic, minced (about 1 tsp.)
  • 16 no-cook lasagna noodles (9 oz.)
  • 2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

Preparation

  1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
  2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
  3. Coat 13࡯-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
  4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes serve with additional grated Parmesan cheese, if desired.

* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.


Lasagne al Pesto

Lasagne al Pesto (Lasagne with basil Pesto) is an original and easy recipe based on layers of egg pasta sheets (Lasagne), with the addition of béchamel and Genovese Pesto. It’s a really tasty dish, ideal for any occasion and it’ also known as Lasagne alla Portofino (the beautiful village on the Ligurian coast!).

Layers of basil Pesto, potatoes, green beans and pine nuts, alternate in this irresistible dish, very easy and quick to prepare, even a day before. Just heat it in the oven a few minutes before serving.

Ingredients

Dough Sheets

Pesto Genovese

  • Garlic: 1/2 clove
  • Cooking Salt: 2 pinch
  • Extra Vergin Olive Oil: 200 g
  • Basil: 100 g
  • Pecorino cheese: 60 g
  • Parmigiano Reggiano cheese: 140 g
  • Pine Nuts: 30 g

Bechamel Sauce

  • Butter: 100g
  • Flour: 100g (“00” flour)
  • Salt: 1 pinch
  • Whole Milk: 1 liter
  • Nutmeg to grate to taste

Seasoning

  • Parmigiano Reggiano greated: 80g
  • Boiled Potatoes: 3 medium size
  • Boiled Green Beans: 200g

Nutrients in a portion

Step by step method

Step 1

Start to prepare Pesto alla Genovese. You must first specify that the basil leaves are not washed, but cleaned with a soft cloth moreover you will have to make sure that it is Ligurian or Genoese basil, with narrow leaves (and not the southern one with thick leaves, which often has a mint aroma). Start preparing the pesto by placing the peeled garlic in a mortar together with a few grains of coarse salt. Start pounding and, when the garlic is reduced to cream, add the basil leaves together with a pinch of coarse salt, which will serve to break up the fibers better and to maintain a beautiful bright green color. Then crush the basil against the walls of the mortar by turning the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left), taking it by the "ears", or the 4 rounded protrusions that characterize the mortar itself. Continue like this until a bright green liquid comes out of the basil leaves at this point add the pine nuts and start pounding again to reduce to cream. Add the cheeses a little at a time, stirring constantly, to make the sauce even creamier, and finally the extra virgin olive oil which must be poured flush, always mixing with the pestle. Mix the ingredients well until you obtain a homogeneous sauce.

Step 2

In the meantime boil the potatoes and the green beens, drain them and set aside.

Step 3

Prepare the dough: knead the ingredients by hand or with the planetary until you get a homogeneous paste, smooth and elastic, which you will put inside a well closed plastic food bag. Let it stand for at least 1 hour at room temperature.

Step 4

Roll out the dough with a rolling pin on a floured surface to a thickness that is not too thin and, with a sharp kitchen knife or a cutter wheel, make some rectangles that should have a size just below those of the pan. Place a large saucepan full of water on the stove and bring to a boil. Add salt and add a little oil. Then boil a rectangle of pasta at a time, turning it, when it will rise to the surface transfer it, helping with a slotted spoon, in the bowl with cold water, drain it and pat it well with a cloth.

Step 5

Spread a layer of béchamel on the bottom (you can find the recipe in the Tips&Variation). Lay a layer of egg pasta in the pan. Cover it with a layer of pesto and a handful of pine nuts.

Step 7

Continue with peeled and coarsely crumbled potatoes, along with some green beans. Ultimate with a generous handful of Parmesan and a layer of béchamel. Start again with a new layer of pasta, then pesto, pine nuts, potatoes, green beans, parmesan and béchamel. Up to fill the pan. Close with a last layer of pasta covered with pesto, béchamel, pine nuts and Parmesan.

Step 8

Cook on a medium level of the preheated static oven at 200 ° for about 30 minutes, until a golden crust forms on the surface of the lasagna.

Step 9

Remove from the oven and let your pesto lasagne rest for about ten minutes before serving.

Tips & variations

Lasagne al pesto can be kept in the fridge covered with foil for up to 1-2 days.

You can freeze both raw and cooked if you have used fresh ingredients.

To prepare the Béchamel Sauce heat the milk in a saucepan (the milk must be fresh and whole) Separately, melt the 100 g of butter over low heat, then turn off the heat and add the 100 g of flour all at once, stirring with a whisk to avoid the formation of lumps. Then put back on the soft heat and stir until it becomes golden. In this way you will have obtained what the French call roux Flavor the milk with the nutmeg and a pinch of salt (you can also do these operations as a last step, when the béchamel is ready) pour a little hot milk on the roux to soften the bottom, then add the rest, stirring vigorously with the whisk. Cook 5-6 minutes on low heat until the sauce has thickened and starts to boil. With this recipe you will get a medium density if you want a more liquid béchamel sauce you have to reduce the dose of butter and flour for a thicker béchamel sauce, on the other hand, increase the dose of butter and flour. For the lasagna we suggest you not to ticken too much because it will ticken in the oven.


February 28

I cry a little bit inside when I see ready meal lasagnes cut in brick-like wedges, ready for the microwave. A really good lasagne is truly a thing of beauty and should be treated as such. They take time, effort and love and the end result should be layers of rich meat sauce, creamy white sauce and perfectly cooked pasta. There are many different variations on this classic and this one features a rich white sauce with three different cheeses, which adds a wonderful dimension to the dish.

Main-meals


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