Pesto Lasagne From Chez Panisse Pasta Pizza And Calzone Cookbook Food

PESTO LASAGNE ( FROM CHEZ PANISSE PASTA, PIZZA AND CALZONE COOKBOOK)

Steps:

• To make the bechamel sauce, melt the butter on the stove on low heat. As soon as it's melted add the flour and stir with a wooden spoon for about 4-5 mins. Don't let the butter or the flour brown! Combine the half-and-half and the cream and set aside. Whisk one cup of the cream mixture into the roux, over low heat, until it's thickened slightly. Then pour the remaining cream mixture in an even stream into the sauce and keep whisking for a few minutes until combined and slightly thick. Turn off the heat and season with salt, pepper, nutmeg and white pepper. Toss teh bouquet garni into the sauce. Set the pan on top of a double boiler, cover and let barely simmer for an hour, stirring occasionally. Remove bechamel from the heat and let cool slightly. Remove the bouquet garni from the bechamel sauce and toss out. Stir one half of the pesto into the bechamel sauce. When assembling your lasagna try to lay the first layer of the noodles in such way that large pieces of the noodles are continue to hang over all four sides of the dish. Once the dish is filled you will wrap these extra layers over the top and wrap them like a package. This seals in the sauce as the dish bakes. Use a 9x12 pan. Spread a small amount of pesto on the bottom, just to grease the dish. Lay the first layer of noodles as described above. Cover in a layer of the pesto bechamel sauce. Add a layer of noodles. Add a layer of noodles, then cover in a layer of pesto. Repeat these 3 layers. Top the last layer with bechamel. Fold the noodles hanging over the edge of the dish over the top of the lasagna, like a package. Sprinkle with the parmesan and pecorino combination. Then sprinkle with the bread crumbs and then dot with the butter. Bake in a 350 degree oven covered in foil for 15-20 minutes. Remove the foil and bake 15 more minutes, or until the top is a golden brown. Let set for about 10 minutes before serving.

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.

CHEZ PANISSE CALZONE

Steps:

• Mix one-fourth cup of the lukewarm water, yeast and rye flour. Let rise 20 to 30 minutes, then add the rest of the water, the milk, olive oil, salt and the all-purpose flour.
• Mix the dough with a wooden spoon, then knead on a floured board. It will be soft and a little sticky. Use quick motions so the dough will not stick. Add more flour to the board as needed, but no more than absolutely necessary. Knead for 15 to 20 minutes to develop the dough's strength and elasticity. Put it in a bowl rubbed with olive oil and oil the surface of the dough to prevent a crust from forming.
• Cover the bowl with a towel and put it in a warm place. Let the dough double for two hours, then punch it down. Let it rise about 40 minutes more.
• Crumble the goat cheeses and grate the mozzarella. Julienne the prosciutto. Finely cut two tablespoons of chives and mince the same amount of parsley. Chop the thyme and marjoram and mince the garlic. Blend all these ingredients and season with black pepper.
• Roll the dough into a circle 14 inches in diameter, or divide it in two or three pieces to make small calzones. Put the filling on half the dough in a semicircle, leaving a one-inch margin at the edge. Moisten the edge with water and fold the other half of the dough over to make the edges meet. Fold the edges up to form a running curl, pinching it tight. Bake for 15 to 18 minutes until browned and crisp. Serve whole and cut with a serrated knife at the table.

PESTO LASAGNA

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.