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 LASAGNA ROLLS
Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Position an oven rack to the middle position and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
- Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
- Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
- Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.
CHICKEN LASAGNA WITH PESTO CREAM SAUCE
All ingredients must be prepared ahead of time before assembling. Can be assembled the night before and brought to room temperature before baking. *Store bought pesto can be oily and may cause oil to pool in the bottom of the baking dish as you cut into it. Our home-made pesto is nice and cheesy and should not affect the lasagna.
Provided by A Family Feast
Categories pasta
Time 2h15m
Number Of Ingredients 28
Steps:
- In a very large wide pot, heat water and once boiling, salt the water, then add one lasagna strip at a time so they don't stick and cook for 1 minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
- Have a strainer standing by and gently lift each piece out with tongs into the strainer being careful not to break them up. Rinse with cold running water and layout on a sheet tray not touching each other. I layered with plastic wrap until I was ready to use.
- In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and the mozzarella cheese. Set aside.
- In a large sauté pan over medium heat, heat olive oil and add prosciutto and cook for two minutes, then add onions and cook for two minutes.
- Add spinach and cook until wilted, about another two minutes. Set aside.
- Pound or butterfly chicken breasts to a uniform thickness of one quarter inch.
- Coat the chicken with flour and shake off excess.
- Heat a large sauté pan to medium high and melt butter. Add chicken in a single layer and cook two minutes. Flip, lower heat to low and cook covered for five minutes without removing cover. Turn off heat and let sit five more minutes, again without removing cover.
- Move chicken to a cutting board to cool.
- Once cool, cut into half inch size pieces by cutting into strips then across the strips into pieces. Place in a bowl and toss with ½ cup of the pesto. Set aside.
- Place milk and cream in a sauce pan and heat to hot. Keep on low flame.
- In a large sauce pan, melt butter over medium heat then add flour and cook for three minutes, stirring often.
- Whisk in one third of the milk mixture with a wire whisk and stir briskly to form a thick paste. Add another third and whisk that in. Finally add the remaining third and whisk to form a smooth sauce.
- Add Worcestershire sauce, hot sauce, salt, pepper, dry mustard and nutmeg. Stir to combine then remove from heat and set aside.
- Preheat oven to 375 degrees F.
- In a 9X13 inch pan, spread one cup of sauce on the bottom and line with three lasagna noodles.
- Place all of the chicken and pesto mixture on top and cover with about five provolone slices. (enough to cover the surface, overlapping is fine)
- Cover with four more lasagna noodles (three the long way and one trimmed to fit the short way.
- Pour the spinach mixture on top, including any liquid collected in bowl.
- Top with one cup of sauce then four more lasagna noodles.
- Spread on the ricotta mixture then top with five lasagna noodles, overlapping four the long way and one trimmed to fit the short way.
- Top with one more cup of sauce and about eight slices of overlapping provolone cheese.
- Cover with parchment and foil and bake for 40 minutes covered and ten minutes uncovered.
- Place under broiler for a minute or two to slightly brown the cheese. Let sit for ten minutes before cutting.
- Place the remaining white sauce in a small sauce pan and heat to hot. Then off heat, whisk in the remaining pesto and serve with the lasagna.
- Cut into 8, 10 or 12 pieces.
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.
PESTO LASAGNE
This meat free pesto lasagna is made from layers of pasta, béchamel sauce and a basil spinach pesto. It's rich and creamy, and perfect cool weather comfort food.
Provided by Robyn
Categories dinner
Number Of Ingredients 13
Steps:
- Preheat the oven to 180˚C / 381˚F
- Lightly grease a 26cm x 18cm (10" x 7") baking dish
Nutrition Facts : Calories 370 kcal, Carbohydrate 18 g, Protein 14 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 47 mg, Sodium 391 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
BASIL PESTO AND RICOTTA LASAGNA
They have the good smell and taste of summer. You can enjoy them hot or at room temperature.
Provided by Giulia
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Add the ricotta into a bowl and pour in the milk. Add also the grated Parmigiano Reggiano and stir thoroughly until you get a smooth batter. Season with salt and freshly ground black pepper to taste.
- Tear the mozzarella with your hands into small pieces. Also keep the basil pesto and fresh pasta sheets at hand.
- Now that all the ingredients are ready, prepare the lasagna and heat the oven to 200°C (400°F).
- Start by spreading two tablespoons of ricotta on the bottom of the baking pan, then top it with a few sheets of fresh pasta to cover the entire surface of the pan.
- Cover the pasta with 3 tablespoons of ricotta and 1 tablespoon of pesto, spreading it out evenly. Then add the bite-sized mozzarella.
- Continue making 4 more layers, until you have finished all the ingredients. The last layer will be made of ricotta, pesto and mozzarella.
- Sprinkle the top with breadcrumbs and drizzle with extra virgin olive oil.
- Bake the lasagna for about 20-25 minutes, until golden brown.
- You can serve the lasagna immediately, or, even better, let it cool down and serve after a few hours, or the next day, quickly reheating in a hot oven.
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
- Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
- Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
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.
EASY SPINACH LASAGNE WITH PESTO AND CHEESE
Make and share this Easy Spinach Lasagne With Pesto and Cheese recipe from Food.com.
Provided by -------
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 13x9 inch baking dish or lasagne pan.
- Spread 1/2 cup pasta sauce on bottom of dish.
- Mix together Ricotta, egg, and pesto until thoroughly blended.
- Layer noodles, ricotta and pesto mixture, spinach, 1/2 cup parmesan, 1 cup mozzarella, and 1 cup pasta sauce.
- Repeat layers using remaining ingredients.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 477.7, Fat 28.5, SaturatedFat 15.8, Cholesterol 119.5, Sodium 1166.5, Carbohydrate 25.7, Fiber 6.1, Sugar 12.8, Protein 30.7
PESTO LASAGNA
Pesto lasagna are a hearty first course that is perfect for Sundays: layers of egg pasta, béchamel sauce, and Genoese pesto.
Provided by GialloZafferano
Categories First Courses
Time 1h20m
Number Of Ingredients 15
Steps:
- To prepare pesto lasagna , start with the pesto (for the complete procedure you can see our Genoese pesto recipe): first off, clean the basil leaves with a clean cloth, do not wash them with water. Then take a mortar and pound the peeled garlic together with a pinch of coarse salt: once you have a creamy mixture, add the basil leaves and another pinch of coarse salt 1 . Crush the basil by turning pestle and mortar in the opposite direction 2 . Add the pine nuts and grated cheese as you continue to crush the ingredients. Finally, add the oil 3 a little at a time, continuing to mix the ingredients well with the pestle until you obtain a homogeneous sauce. Alternatively, you can make the pesto in a blender, taking care to cool the blades in the refrigerator first and blend for the shortest possible time to prevent the basil from discoloring.
- Set the pesto aside 4 . As an alternative to the mortar, you can proceed with a blender fitted with blades for making pesto. Now proceed with the homemade pasta. Pour the sieved flour into a bowl (keep about 1/4-1/3 cup (30-40 g) to add later if needed) 5 . Add the eggs and start mixing the ingredients with a fork, incorporating the flour a little at a time 6 .
- Then knead the dough with your hands 7 for at least 10 minutes until a soft and homogeneous mixture is obtained. Shape into a loaf 8 , wrap it with plastic wrap and let it rest in a cool, dry place for about 30 minutes. Now make the béchamel sauce: heat the milk in a small saucepan, melt the butter over low heat, then turn off the heat and add the sifted flour a little at a time 9 , stirring continuously with a whisk to prevent any lumps. Then put the butter and flour mixture back over low heat and stir until golden.
- Season the milk with nutmeg and salt, then pour it a little at a time into the butter and flour mixture 10 , stir vigorously with a whisk 11 . Cook for 5-6 minutes on a low heat and continue stirring until the sauce thickens and starts to boil. Your béchamel sauce is ready, transfer it to a bowl and let it cool down 12 .
- In the meantime, pick up the fresh dough, sprinkle it with very little 00 flour, then divide it into 2 portions; wrap in plastic the one you are not using immediately to prevent it from drying out and put the other through a pasta machine (alternatively you can roll out the dough by hand with a rolling pin), flatten the dough and pass it through the rollers of the machine, from the widest to the thinnest thickness gradually until you get a very thin sheet of dough 13 . From the sheets of dough, cut 22 rectangles measuring 4x6 inches (10x15 cm) with a smooth pastry cutter or a knife 14 . Place the sheets on a tray with flour to prevent them from sticking 15 .
- Bring a saucepan full of slightly salted water to a boil, blanch the sheets for 1 minute 16 , drain them and place them on a tray drizzling them with a little oil so they won't stick 17 . You can also quickly dip the pasta sheets in a bowl of cold water to stop the cooking process. Once the pasta is cooked, take a 12x8-inch (30x20 cm) ovenproof dish and grease the bottom with a little oil 18 .
- Spoon a layer of béchamel sauce 19 then one of pesto 20 , and lay 3 sheets of pasta on top 21 , overlapping them slightly.
- Cover with béchamel sauce 22 and pesto, taking care to distribute the sauces evenly with a spoon 23 , sprinkle with grated cheese 24 and repeat with another layer of fresh pasta sheets until the ingredients are used up (you will need 6 layers composed of 3 sheets each).
- Finish off the last layer with 4 sheets of dough arranged horizontally (25-26), then top with béchamel sauce and pesto 27 .
- Mix the sauces well to obtain a more homogeneous cream 28 and finish with a layer of grated cheese 29 . Now bake the pesto lasagna in a preheated static oven at 360°F (180°C) for 15 minutes, then continue for another 5 minutes in grill mode (if you like a softer surface, you can skip this step). Take the pesto lasagna out of the oven and let it cool slightly before taking to the table 30 !
Nutrition Facts : Calories 952 kcal, Carbohydrate 48.2 g, Sugar 10.1 g, Fat 70.8 g, SaturatedFat 25.98 g, Fiber 2.3 g, Cholesterol 172 g, Sodium 696 g
More about "cheese pesto lasagna food"
FAST-AND-EASY PESTO LASAGNA RECIPE - KRISTEN STEVENS ...
From foodandwine.com
5/5 (1)Category LasagnaServings 3-4Total Time 1 hr 10 mins
- 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.
ITALIAN PESTO LASAGNA - CREAMY, CHEESY & VEGETARIAN
From cookingtheglobe.com
4.3/5 (9)Total Time 1 hr 5 minsCuisine ItalianCalories 750 per serving
- The Pesto. Mortar and pestle method. Pound the garlic and salt together in a mortar and pestle until smooth. Add toasted pine nuts and keep pounding until crushed and creamy. Add the basil in handfuls crushing the leaves against the walls of the mortar in a circular motion. Once the leaves are crushed, stir in the Parmesan cheese and lemon zest. Lastly, gradually pound in the olive oil, adding a spoonful at a time. Mix everything well until the pesto is smooth and the olive oil is evenly distributed.
- Food processor method. Place the garlic, basil leaves, pine nuts and salt in a food processor. Pulse several times or process continuously until the basil is pureed. Add the grated cheese and lemon zest and pulse several times more. While the food processor is running, add the olive oil.
- The Bechamel sauce. Melt the butter over low heat in a heavy-bottomed saucepan. Stir in the flour and cook, stirring continuously, for 2-3 minutes not allowing the mixture to brown. Add the milk slowly, continuing to stir to prevent lumps from forming, until you get the smooth, thick sauce. Bring it to a boil and simmer for about 10-15 minutes, stirring constantly, until it coats the back of a spoon. Turn off the heat and add the nutmeg, salt and black pepper. Cover until ready to use to prevent a skin from forming.
- The lasagna assembly. Preheat the oven to 375 degrees F (190C). Mix together the pesto and the bechamel sauce. Spread a layer of the sauce on the bottom of a 9x13-inch baking dish and place a first layer of lasagna noodles. Cover with the sauce, mozzarella pieces and a dusting of Parmesan. Add another layer of lasagna noodles and repeat the topping. Continue with all the layers in this way, finishing with the sauce and grated Parmesan on the top.
PESTO AND GOAT CHEESE LASAGNA RECIPE - IAN KNAUER | …
From foodandwine.com
Servings 6-8Total Time 1 hr 45 minsCategory Lasagna
- In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes. Stir in the flour and cook, stirring, 1 minute. Whisk in the milk and bring to a boil, whisking. Boil 5 minutes, then remove from the heat and stir in the goat cheese until it is melted. Stir in the pesto and season the sauce with salt and pepper to taste.
- In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the cheese sauce over the bottom. Make layers of noodles and sauce finishing with a layer of sauce.
- Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes. Uncover the dish and continue to bake until the cheese is browned, about 30 minutes more. Let the lasagna stand 10 minutes before serving.
PESTO LASAGNE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 8
RAW ZUCCHINI LASAGNA (VEGAN) - FURTHER FOOD
From furtherfood.com
Servings 6Estimated Reading Time 4 mins
ZUCCHINI LASAGNA WITH CASHEW CHEESE PESTO | CLEAN …
From cleaneatingmag.com
Servings 4Total Time 1 hr 10 minsAuthor Tiffani BachusCalories 365 per serving
STUFFED SPAGHETTI SQUASH 4 CHEESE PESTO LASAGNA. - …
From halfbakedharvest.com
4.4/5 (143)Total Time 55 minsEstimated Reading Time 7 minsCalories 543 per serving
THREE-CHEESE PESTO LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Total Time 1 hr 20 minsCuisine AmericanCalories 619 per serving
VEGETARIAN LASAGNA WITH BASIL PESTO AND RICOTTA - SIMPLY ...
From simply-delicious-food.com
4.5/5 (25)Total Time 1 hr 30 minsCategory Dinner, VegetarianCalories 246 per serving
- To make the tomato sauce, sauté the onion until soft and translucent. Add the mushrooms and eggplant and cook until golden brown then add the garlic, tomatoes and herbs. Allow to simmer for 5-10 minutes then season to taste.
- In the meanwhile, combine the ricotta, cream and Parmesan in the bowl of a food processor and blend until smooth. Season to taste.
- To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Add a layer of ricotta and dollop on 2-3 teaspoons basil pesto. Scatter over some of the mozzarella then add a layer of tomato sauce. Reserve 1 cup of mozzarella for the top. Add another layer of pasta and continue to layer. Finish with a layer of sauce then cover with foil and place in the oven.
PESTO AND RICOTTA LASAGNA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
5/5 (3)Category PastaServings 4Total Time 40 mins
- Bring the milk to a boil with some freshly ground white pepper, a pinch of salt, and 2 basil leaves. Lower the heat to the minimum. Dissolve 3 tablespoons of cornstarch in 1/3 cup of cold water. Add the mixture to the milk. Whisk for 5 minutes until the bechamel thickens, then add 2 tablespoons of grated Grana Padano cheese.
- Butter a baking dish and place some torn basil leaves on the bottom. Marble the bechamel with a tablespoon of pesto. Spread a bit of pesto on the bottom of the pan, then cover with a layer of lasagna.
- Add a layer of the bechamel, dollops of ricotta cheese, halved cherry tomatoes, some grated Grana Padano cheese, and a few drizzles of pesto.
- Continue in this order to make 5 layers. The pesto on the last layer should only be added after baking; otherwise, it will char in the oven. Bake at 350°C for approximately 20 minutes.
GLUTEN-FREE BUTTERNUT SQUASH LASAGNA WITH PESTO (PALEO ...
From foodbymars.com
5/5 (3)Servings 4Cuisine American, ItalianCategory Main Course
- Make the cashew cheese first, Drain the water from 2-hr soaked cashews and add all cheese ingredients to a blender, mix until smooth, and set aside.
- Make the pesto next, mix all ingredients in a food processor, add more olive oil as necessary (I add maybe 1-2 tsp more). Set aside.
- Peel the butternut squash, cut the "neck" off from the bulb and discard seeds. We'll mostly use the "neck" pieces but you can add in more squash from the "bulb" as needed Cut the "neck" into (approx. 1/4 inch thick) half-moon-shaped slices. You should have enough for about 3 layers of the lasagna using an 8-inch dish.
THREE-CHEESE PESTO TURKEY LASAGNA - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
5/5 (3)Total Time 50 minsServings 8Calories 409 per serving
- In a large skillet over medium-high heat, brown ground turkey, onion, and garlic until meat is no longer pink. Reduce heat to medium and add pasta sauce. Bring mixture to a simmer and season with salt and pepper to taste. Set aside for a moment.
- Assemble the lasagna: Spread a small amount of meat sauce over the bottom of a 13x9 baking pan. Layer with 3 lasagna noodles, 1/3 of ricotta pesto, and 1/3 of meat sauce. Repeat layers a total of three times, ending with meat sauce. Sprinkle with cheeses and cover pan with foil.
- Bake lasagna at 375F 40-45 minutes until cheese is melted and lasagna noodles are tender when poked with a fork. Sprinkle with fresh basil if desired. Let lasagna stand 10 minutes before slicing into squares and serving. Enjoy!
PESTO BEEF LASAGNA RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 617 per servingTotal Time 30 mins
- Cook lasagna noodles according to package directions. Combine ricotta cheese, eggs, and pepper; stir well with a wire whisk, and set aside.
- Drain tomatoes, reserving 1/3 cup oil and 1/2 cup tomatoes. Reserve remaining tomatoes for another use. Position knife blade in food processor bowl, and add 1/2 cup tomatoes, basil, and next 3 ingredients; process until smooth. With processor running, pour reserved 1/3 cup oil through food chute in a slow, steady stream; process until blended. Fold basil mixture (pesto) into ricotta mixture.
- Cook ground beef in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in spaghetti sauce. Spoon one-third of meat mixture into a greased 13- x 9- x 2-inch baking dish. Arrange 3 cooked lasagna noodles over meat mixture. Spread half of pesto over noodles, and sprinkle with 1/2 cup mozzarella cheese. Repeat layers once. Top with remaining 3 noodles and remaining meat mixture.
- Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 2 cups mozzarella cheese. Bake, uncovered, an additional 5 minutes or until cheese melts. Let stand 10 minutes; serve.
HEALTHIER CREAMY PESTO LASAGNA (VEGETARIAN) | THE BATTER ...
From thebatterthickens.com
Estimated Reading Time 4 minsTotal Time 55 mins
KALE PESTO LASAGNA - COOKING CHAT
From cookingchatfood.com
5/5 (7)Total Time 1 hr 15 minsCategory MainCalories 443 per serving
THREE-CHEESE PESTO LASAGNA | RECIPE | PESTO LASAGNA ...
From pinterest.com.au
5/5 (1)Total Time 1 hr 20 minsServings 8
4 CHEESE SAGE PESTO FLORENTINE LASAGNA. - HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 (198)Total Time 1 hr 15 minsServings 8Calories 463 per serving
LASAGNA: 5 VARIATIONS (YOU ABSOLUTELY HAVE TO TRY) - LA ...
From lacucinaitaliana.com
Estimated Reading Time 4 mins
PESTO LASAGNA ROLL UPS (GLUTEN-FREE) - RACHLMANSFIELD
From rachlmansfield.com
Servings 5Total Time 30 minsCategory Entree
LASAGNA WITH SPINACH PESTO RECIPE | SAPUTO CHEESE
From saputo.ca
Servings 6Total Time 55 mins
ITALIAN BASIL PESTO LASAGNE AL FORNO – THE PASTA PROJECT
From the-pasta-project.com
5/5 (20)Category Main CourseServings 6Calories 781 per serving
SPINACH, RICOTTA & PESTO LASAGNA RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 3 mins
3 CHEESE PESTO VEGETABLE LASAGNA RECIPE – MS. ADVENTURES ...
From msadventuresinitaly.com
Estimated Reading Time 2 mins
EASY GOAT CHEESE PESTO LASAGNA SKILLET | COUNTRY CLEAVER
From countrycleaver.com
5/5 (1)Category DinnerCuisine AmericanTotal Time 40 mins
CHRISTMAS BURRATA & PESTO LASAGNA - THE ORIGINAL DISH
From theoriginaldish.com
Reviews 1Estimated Reading Time 3 mins
PESTO LASAGNA (PORTOFINO LASAGNA) - LOVE TO EAT ITALIAN
From lovetoeatitalian.com
Cuisine ItalianCategory Main CourseServings 4Total Time 30 mins
PESTO LASAGNA - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
Cuisine ItalianCategory PastaServings 12Calories 394 per serving
FRESH LASAGNE WITH PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
ZUCCHINI LASAGNA WITH CASHEW CHEESE PESTO - U ROCK GIRL
From urockgirl.com
CHEESE PESTO LASAGNA RECIPES
From tfrecipes.com
THREE CHEESE PESTO LASAGNA CUPCAKES - STELLA® CHEESE
From stellacheese.com
PESTO LASAGNA CHEESE - COOKEATSHARE
From cookeatshare.com
CHEESE TORTELLINI WITH RED PEPPER PESTO | KITCHEN STORIES ...
From kitchenstories.com
PESTO LASAGNA RECIPE BBC GOOD FOOD | DEPORECIPE.CO
From deporecipe.co
THREE-CHEESE PESTO LASAGNA | RECIPE | CHEESE LASAGNA ...
From pinterest.com
CHEESEPESTOLASAGNA RECIPES
From tfrecipes.com
PESTO LASAGNA ROLL UPS — GOOD TO MAMA
From begoodtomama.com
THREE-CHEESE PESTO LASAGNA RECIPE - INFOSTIPS.COM
From infostips.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love