Pesto And Pine Nut Lasagna Food

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PESTO LASAGNE



Pesto Lasagne image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Pesto, recipe follows
Besciamella, recipe follows
Butter, for baking dish, plus more for topping
1 1/2 (9-ounce) boxes no boil lasagna noodles
1 cup freshly grated Parmesan cheese
4 cups fresh basil leaves, about 4 ounces
1/3 cup pine nuts
3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for sprinkling
1/4 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper, to taste
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

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



Pesto and Pine Nut Lasagna image

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

16 ounces lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 (16 ounce) package frozen chopped spinach, thawed and drained
7 ounces basil pesto
1/2 cup pine nuts
30 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
1/4 cup grated parmesan cheese
1/2 cup butter, room temperature
3/4 cup grated parmesan cheese
1 cup light cream

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



Pesto Lasagna image

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

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 ounces basil pesto
30 ounces ricotta cheese
1 egg
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
9 ounces Alfredo-style pasta sauce
¼ cup grated Parmesan cheese

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



Spinach & pine nut lasagne image

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

85g parmesan (or vegetarian alternative), finely grated
250-300g dried lasagne sheets
50g pine nut
85g butter
85g plain flour
4 bay leaves
1 ½l milk
good grating nutmeg
2 onions , finely chopped
1 tbsp olive oil
700g fresh spinach leaves
250g ricotta

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



Easy pesto lasagne image

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

190g jar pesto
500g tub mascarpone
200g bag spinach , roughly chopped
250g frozen pea
small pack basil , leaves chopped, and a few leaves reserved to finish
small pack mint , leaves chopped
12 fresh lasagne sheets
splash of milk
85g parmesan , grated (or vegetarian alternative)
50g pine nuts
green salad , to serve (optional)

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

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