Lizs Pesto Lasagna Food

PESTO LASAGNA ROLLS

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.

EASY PESTO LASAGNA ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil.
• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain and arrange in a layer on the prepared baking sheet.
• In a medium bowl, stir together the ricotta cheese with 1/2 cup of the pesto. Divide the ricotta mixture evenly among the noodles, spreading it the length of each noodle. Divide 1 cup of the marinara sauce evenly among the 8 noodles, spreading it on top of the ricotta mixture.
• Add 1 1/2 cups of the remaining marinara sauce to the bottom of a 13-by-9-inch baking dish.
• Roll up the lasagna noodles, then arrange them seam-side down in the baking dish. Top them with the remaining 1 cup marinara sauce and 1/4 cup pesto. Cover the baking dish securely with foil and bake for 30 minutes.
• Remove the foil, top the roll-ups with the mozzarella cheese and continue baking, uncovered, until the cheese is melted, about 5 minutes. Remove the dish from the oven, top the lasagna roll-ups with the grated Parmesan cheese and serve.

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.

VEGGIE PESTO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
• In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
• Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

LIZ'S PESTO LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Mix cream cheese, sour cream, and 1 cup cheese, until smooth and creamy.
• Spread 1/4 cup pesto sauce onto bottom of greased casserole dish.
• Lay three lasagne noodles over pesto spread, trim if needed.
• Spread 1/4 cup pesto sauce over noodles, followed by 1/3 of cream cheese mixture.
• Sprinkle 1/3 cup shredded parmesan over top of layer.
• Repeat two more layers.
• Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

CHEESE & PESTO LASAGNA

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.

CHICKEN AND SPINACH PESTO LASAGNA

Steps:

• Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
• Heat oil in skillet over med-high heat.
• Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
• Add Spinach; cook and stir about 5 minute.
• Add chicken; cook and stir about 5 minute.
• Season with salt and pepper.
• In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
• Add chicken and spinach mixture to bowl and stir to combine.
• Spread 2 tbsp pesto in bottom of prepared pan.
• Layer 4 lasagna noodles, slightly overlapping.
• Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
• Repeat layers twice.
• Bake about 35 to 40 min or until hot and bubbly.
• Refrigerate any leftovers.

CASHEW PESTO LASAGNA

Steps:

• Place the first five ingredients (using only 1/2 of the cashews) into a food processer and pulse or use a hand blender until you have a moist paste
• Add the cottage cheese and the eggs to the pesto sauce and blend again until just blended together but tiny chunks of cashews are still visible
• Do not overmix
• Set aside
• Saute the mushrooms and onions with the butter and the salt and pepper until the most of the butter is absorbed
• Add the cooked chicken to the mushrooms and onions and the other half of the chopped cashews
• Mix well
• Set aside
• Grease a 9 x 13 inch baking pan
• Pour 1 cup of the spaghetti sauce in the bottom of the pan
• Lay 3 cooked lasagna noodles side by side on top of the sauce
• Pour a line of the pesto/cottage cheese/egg mixture along the middle of each noodle putting about 1/6 of the mixture on top of each one
• Mix the 1 1/2 cup of morzerella and the 1 1/2 cup of Monterey Jack cheese together and put 1/2 of the mixed cheeses over the pesto/cottage cheese/egg layer
• Sprinkle half of the mushroom/onion/chicken/cashew mixture over the previous layer
• Pour 1 cup of spaghetti sauce over the mushroom/onion/chicken/cashew layer
• Make another layer of ingredients following instructions from # 7 to # 11, ending with the spaghetti sauce
• Sprinkle the 1/8th cup of morzerella cheese over the top
• Bake 350 degrees farenheit for about 40 minutes
• It should be only slightly brown on top
• Let casserole sit for 10 minutes before serving for the dish to hold together better
• Cut between noodles and then horizontally to make 12 servings
• Serve with Salad and Garlic Bread

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.

FRESH LASAGNE WITH PESTO

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.