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.
FRESH LASAGNE WITH PESTO
This veggie pasta dish is perfect for entertaining - it can be made ahead, leaving you free to chat to your guests
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Put the milk, butter and flour in a medium pan and cook over a medium heat, whisking until thickened and smooth. Simmer for 1 minute. Take off the heat, season and add the nutmeg. Cool, stirring occasionally to stop a skin forming.
- Put the spinach in a large heatproof bowl, pour over a kettle of boiling water and leave for 30 seconds. Drain into a colander, cool under the cold tap then squeeze it well to remove the excess liquid.
- Spread a spoonful or two of the sauce on the bottom of a large ovenproof dish (about 30x20cm) and lay a third of the lasagne on top. Spoon over a third of the sauce and spread it out. Swirl a spoonful of pesto through the sauce with a knife and scatter over half the spinach with a third of the tomatoes, a few basil leaves and a third of the cheeses. Season with salt and pepper. Layer another third of the lasagne with a third of the sauce, a spoonful of pesto, the rest of the spinach, a third of the tomatoes and cheeses and some basil. Season.
- Finish with a layer of lasagne, the last of the sauce, pesto, cheeses and the tomatoes, including those on the vine. Bake for 35-40 minutes until golden. Scatter with the last of the basil leaves and serve.
Nutrition Facts : Calories 711 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 2.5 milligram of sodium
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
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.
PESTO POLENTA LASAGNA
A quick and easy meal with lots of flavor. Put together in 10 minutes.
Provided by Fiffen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
- Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
- Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 16.7 g, Cholesterol 12.4 mg, Fat 9.1 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 3 g, Sodium 514.6 mg, Sugar 4.6 g
EASY PESTO LASAGNE
This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce
Provided by Good Food team
Categories Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.
- Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.
Nutrition Facts : Calories 787 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE
Here's a new twist on lasagna made with vegetables and a creamy pesto base. It's a great option for entertaining when you need to satisfy a lot of different guests' tastes. The roasted vegetables also make a great side dish that goes with any meat. They can be made a day in advance. I often bake a double batch and set half aside to go with another meal.
Provided by JennaferPC
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
- Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
- Roast vegetables in the preheated oven until golden brown, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
- Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
- Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
- Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 25.4 g, Cholesterol 76.4 mg, Fat 31.2 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 953.9 mg, Sugar 5.1 g
More about "fresh lasagne with pesto food"
PESTO LASAGNE - LINSFOOD
From linsfood.com
WHITE LASAGNA WITH CHICKEN AND PESTO - THE FOOD CHARLATAN
From thefoodcharlatan.com
LASAGNE AL PESTO (PESTO LASAGNE) - LIGURIA | LIVING A LIFE IN COLOUR
From livingalifeincolour.com
HEALTHIER CREAMY PESTO LASAGNA - THE BATTER THICKENS
From thebatterthickens.com
VEGETARIAN LASAGNA WITH BASIL PESTO AND RICOTTA - SIMPLY DELICIOUS
From simply-delicious-food.com
PESTO LASAGNE RECIPE · DELICIOUSLY ELLA
From deliciouslyella.com
ITALIAN BASIL PESTO LASAGNE AL FORNO – THE PASTA PROJECT
From the-pasta-project.com
PESTO BEEF LASAGNA RECIPE | MYRECIPES
From myrecipes.com
PESTO LASAGNA - FOOD CHANNEL
From foodchannel.com
PESTO LASAGNA (PORTOFINO LASAGNA) - LOVE TO EAT ITALIAN
From lovetoeatitalian.com
FRESH LASAGNE WITH PESTO - MEDITERRANEAN RECIPES
From fooddiez.com
FRESH LASAGNE WITH SPINACH AND PISTACHIO PESTO | METRO
From metro.ca
LASAGNA WITH SPINACH PESTO RECIPE | SAPUTO CHEESE
From saputo.ca
AMAZING PESTO LASAGNA SKILLET - MOM'S DINNER
From momsdinner.net
FRESH LASAGNE WITH PESTO RECIPE
From crecipe.com
PESTO AND RICOTTA LASAGNA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
FAST-AND-EASY PESTO LASAGNA RECIPE - KRISTEN STEVENS | FOOD & WINE
From foodandwine.com
FRESH LASAGNA WITH PESTO, YUKON GOLDS & SWISS CHARD
From fooddiez.com
PESTO LASAGNE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
WHITE LASAGNA WITH PESTO & PANCETTA • SERENDIPITY BY SARA LYNN
From serendipitybysaralynn.com
LASAGNA AL PESTO - THREE OLIVES BRANCH
From threeolivesbranch.com
FRESH LASAGNE WITH PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM PESTO LASAGNA | ITALIAN FOOD FOREVER
From italianfoodforever.com
FRESH LASAGNE WITH SPINACH AND PISTACHIO PESTO | METRO
PESTO BOLOGNESE LASAGNA. - HALF BAKED HARVEST
From halfbakedharvest.com
WHITE PESTO LASAGNA. - HALF BAKED HARVEST
From halfbakedharvest.com
PESTO LASAGNA {A MEATLESS MONDAY RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
PESTO AND RICOTTA LASAGNA. ALL THE FOOD I’M FREEZING FOR LATER
From en.julskitchen.com
ITALIAN PESTO LASAGNA - CREAMY, CHEESY & VEGETARIAN
From cookingtheglobe.com
PESTO & CHEDDAR LASAGNA RECIPE | FOOD & WINE
From foodandwine.com
SUMMER LASAGNE WITH GENOESE PESTO - SICILIANS CREATIVE IN …
From sicilianicreativiincucina.it
PESTO LASAGNE : RECIPES : COOKING CHANNEL RECIPE | DEBI MAZAR …
From cookingchanneltv.com
FRESH LASAGNA WITH WALNUT PESTO - THE KITCHY KITCHEN
From thekitchykitchen.com
PESTO LASAGNE (LASAGNE AL PESTO) RECIPE | BON APPéTIT
From bonappetit.com
PESTO LASAGNA - PASSION AND COOKING
From passionandcooking.com
PESTO LASAGNA - RECIPE ON EATALY MAGAZINE | EATALY
From eataly.com
LASAGNE AL PESTO : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
LASAGNA PESTO - THE REAL ITALIAN FOOD
From therealitalianfood.com
LASAGNE WITH PESTO – SPRING LASAGNE - SHARED KITCHEN
From sharedkitchen.co.nz
PESTO LASAGNE | LIVING A LIFE IN COLOUR
From livingalifeincolour.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