Lasagna Al Pesto Food

EASY PESTO LASAGNE

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.

LASAGNA AL PESTO GENOVESE

Steps:

• For the besciamella sauce: Heat milk in a saucepan over medium heat, stirring occasionally with a whisk to avoid scorching. Meanwhile, dice the butter and begin to melt it over medium heat in a separate saucepan. In a small bowl, combine the flour, salt and nutmeg. When butter has fully melted and has stopped bubbling, whisk the flour mixture thoroughly into the melted butter. Allow this flour mixture to simmer, stirring frequently, for about 5 minutes. When the milk is steaming and looks like it is about to simmer, quickly add all of the flour roux to the hot milk while stirring vigorously with the whisk. (The whisking will allow the roux to fully incorporate into the milk and you will start to see it thickening.) Bring to a full rolling boil, whisking constantly, to thicken the milk and flour mixture. Transfer mixture to a bowl or casserole dish to fully cool down in your refrigerator.
• For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch glass baking dish.
• In a bowl, combine the besciamella sauce with the pesto Genovese and salt. Begin assembling the lasagna by laying a sheet of raw fresh pasta down in the greased baking dish (cut and piece together the pasta if necessary to fit your vessel). Next, pour a half cup of the sauce mixture onto the pasta. Using a spatula or desired utensil, spread the sauce evenly, making sure to get it to the edges and in the corners of the dish. Sprinkle over the sauce layer a handful of asparagus, handful of mozzarella, light handful of pecorino, light handful of basil. (Keep in mind, there are 7 layers with these ingredients, so use sparingly on each layer; the pine nuts will be distributed on 2 layers of your choosing, as they are not needed on each layer.) For the 8th and final layer, begin by laying the rest of your pasta on top of the 7th layer, then spread the rest of your sauce on top of the pasta, and sprinkle the rest of your mozzarella on the sauce. Finish the assembly by evenly sprinkling the crouton crumbs on top of the mozzarella. Cover the dish well with foil to trap in moisture to allow the raw pasta to cook.
• Bake, covered, for 30 minutes, then uncover the lasagna and bake until the lasagna has crisped and browned to your liking, another 15 to 30 minutes. Remove from oven and serve with warm alfredo sauce or as desired.

LASAGNE AL PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes then the beans in the water, cooking each until just tender. Drain the potatoes and slip off the skins. Drain the beans and refresh them in ice water.
• Refill the pot with salted water. Cook the pasta sheets 1 at a time, just until tender. Drain each sheet and lay on clean towels. Cover with additional towels to keep warm.
• Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto. Cover the pesto with a 1/3 of the warm lasagne noodles. Spread pesto over the pasta. Break the potatoes up into bite-size pieces and put half of them and half the beans on top. Arrange another layer of pasta over the beans and potaotes, cover with pesto, another layer of beans and potatoes then a final layer of pasta. Cover the lasagne with Parmigiano-Reggiano, cut and serve.
• Place the basil leaves, garlic, and pine nuts in a mortar or food processor. Grind or pulse until the leaves are finely chopped. Gradually incorporate the Parmigiano Reggiano, ricotta and yoghurt. Then, work in the oil, adding it in a steady stream. Season the pesto to taste with salt and pepper.
• Mix the flour with the salt and mound them on a clean work surface. Create a well in the center of the flour mound. Add the eggs and 1 tablespoon of olive oil to the well. Lightly beat the eggs with the oil. Using the fingers of one hand, begin incorporating the dry ingredients into the wet, drawing flour into the well in a circular motion. Use the other hand to protect the outer wall. Work the flour mixture into the egg mixture until the dough forms a ball (if the dough doesn't come together add a drop or two of water). Knead the dough until it is smooth and elastic, about 10 minutes. Brush the surface with the remaining olive oil , wrap the dough in plastic wrap; and set aside to rest for about 30 minutes.
• Cut the ball of dough in half. Wrap and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it though a pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1/8-inch thick. Make 4 pieces, about 20-inches long and 6-inches wide. Lay the lasagne sheets out on a clean dry surface and allow them to dry slightly (about 10 minutes) before using.

PESTO LASAGNE

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.

LASAGNA AL PESTO

Steps:

• Preheat oven to 350 degrees. Lightly oil a 9x13 baking dish.
• Bring a large pot of water to boil. Add the noodles and cook them for 4 to 5 minutes. They will be undercooked. Drain the noodles and lay them flat on a counter or tray.
• Thoroughly drain defrosted spinach and squeeze out all extra water.
• Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts. Mix well.
• To prepare the dish, place a layer of noodles on the bottom of the pan. Spread about 1/3 of the filling over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Follow with another layer of noodles, 1/3 filling and 1/3 cheese. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top.
• Bake for 50 minutes. If the top browns too quickly, cover with foil.