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 AND PINE NUT LASAGNA
Make and share this Pesto and Pine Nut Lasagna recipe from Food.com.
Provided by Shannon Cooks
Categories Spinach
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
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 and set aside.
- In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts.
- In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes 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.
- Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat.
- Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 589.7, Fat 35.7, SaturatedFat 18.3, Cholesterol 110.9, Sodium 507.8, Carbohydrate 45.6, Fiber 9.5, Sugar 2.3, Protein 26.5
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
SPINACH & PINE NUT LASAGNE
A classic flavour combination served in a layered Italian pasta bake with creamy white sauce and a dusting of nutmeg
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.
- Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.
- Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers - a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.
Nutrition Facts : Calories 654 calories, Fat 34.1 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 57.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 5.9 grams fiber, Protein 29.1 grams protein, Sodium 1.3 milligram of sodium
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
More about "pesto and pine nut lasagna food"
FAST-AND-EASY PESTO LASAGNA RECIPE - KRISTEN STEVENS
From foodandwine.com
5/5 (1)Total 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.
LASAGNE ALLA PORTOFINO – PESTO LASAGNE - GREAT ITALIAN …
From greatitalianchefs.com
Category MainTotal Time 50 minsEstimated Reading Time 2 mins
POT-PESTO LASAGNA | HERB
From herb.co
ITALIAN PESTO LASAGNA - CREAMY, CHEESY & VEGETARIAN
From cookingtheglobe.com
PESTO LASAGNA (LASAGNA GENOVESE) - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
» PESTO LASAGNE - DELICIOUSLY ELLA
From deliciouslyella.com
PESTO LASAGNA {A MEATLESS MONDAY RECIPE - THE …
From themountainkitchen.com
THREE-CHEESE PESTO LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
INA GARTEN’S PINE NUT AND WALNUT PESTO SAUCE - RECIPE …
From recipegirl.com
LASAGNA AL PESTO RECIPE - THE WASHINGTON POST
From washingtonpost.com
Cuisine ItalianCategory Main CourseServings 10Calories 440 per serving
ITALIAN BASIL PESTO LASAGNE AL FORNO – THE PASTA PROJECT
EASY PESTO LASAGNA WITH SPINACH, PEAS AND PINE NUTS
From arcisfoodblog.com
CREAMY PESTO SAUCE: HOW TO MAKE IT | TASTE OF HOME
From tasteofhome.com
THE 20 BEST EASY PASTA RECIPES – FROM PISTACHIO PESTO TO GREAT …
From theguardian.com
OUR BEST PINE NUT-FREE PESTO RECIPES - FOOD & WINE
From foodandwine.com
PESTO LASAGNE (LASAGNE AL PESTO) RECIPE | BON APPéTIT
From bonappetit.com
LASAGNETTE WITH PESTO AND SALMON RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PESTO LASAGNE RECIPE | PASTA EVANGELISTS BLOG
From pastaevangelists.com
LASAGNA AL PESTO – PASTENE
From pastene.com
ANYTHING CAN BE PESTO | CUP OF JO
From cupofjo.com
RECIPE FOR PISTACHIO PESTO BY ELIA SEBREGONDI - THE GUARDIAN
From theguardian.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
PESTO LASAGNE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PINE NUTS ADD A BUTTERY NOTE TO FRIED CHICKEN
From sandiegouniontribune.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