Spinach Ricotta Pesto Lasagna Recipe Recipe 445 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.

SPINACH AND RICOTTA LASAGNE

Steps:

• Make the filling: Drain the ricotta in a fine sieve set over a bowl for 1 hour (or longer if the ricotta is very wet). If using fresh spinach, stem and rinse it well (don't dry the leaves). In a 12 inch skillet over medium high heat, cook the spinach until wilted (3 to 5 minutes). Drain well and squeee out excess moisture and chop finely. If using thawed frozen spinach, squeeze it dry.
• Melt the butter in a 10 inch or 12 inch skillet over medim-low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 to 2 minutes to coat it with the butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parmigiano, eggs, salt, pepper, and nutmeg. Mix well. You should have about 4 1/2 cups.
• Cook the noodles: If using dried lasagna noodles instead of fresh use 1 lb and skip these cooking instructions--cook according to package instructions. If cooking fresh: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, 2 or 3 at a time, into the boiling water and cook them until they're tender and pale (3 to 5 minutes). Thinner noodles will cook more frequently. To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta). Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagna (the noodles will keep this way for up to 2 hours).
• Make the Quick Tomato Sauce: In a 3 or 4 quart saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold (10 to 12 minutes). Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4 1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or puree in a food processor.
• Make the Basic Cream Sauce: In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch (you only need 1 batch for this recipe). Remove from the heat and whisk in the salt, pepper, and nutmeg. If you don't use this sauce within 30 minutes it will thicken. Add a little warm milk and whisk to the sauce to thin it if necessary.
• Assemble the lasagna: Position a rack in the center of the oven and heat the oven to 350. Choose a 9x12x3 inch baking dish or 10x14x2 inch baking dish. Spread 1/2 cup of the tomato sauce in a sparse layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one third of the spinach and ricotta filling (about 1 1/2 cups) over the first layer of noodles. Then spread one third of the remaining tomato sauce (about 1 1/3 cups) and one third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the Parmigiano, to make a total of 3 layers (you may not need all the pasta). Dot the top with the butter cubes.
• Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.

SPINACH, ARTICHOKE, & PESTO LASAGNA

Steps:

• Preheat oven to 350°F.
• Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
• Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
• Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
• Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
• Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
• Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
• Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
• Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
• Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
• Cover baking dish with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
• Let stand 5 - 10 minutes before serving.

SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
• Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
• Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.
• In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary.

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 WITH SPINACH, RICOTTA AND FONTINA

Steps:

• Preheat oven to 400*. Rinse spinach and place in a saucepan with water still clinging to its leaves. Cover and cook for 5 minutes or until wilted. Drain, refresh under cold water, squeeze out all excess liquid. Chop finely. Cook lasagna sheets in plenty of boiling salted water, until tender but still firm to the bite, drain, and pat dry with kitchen towels.
• Brush a 12x8-inch ovenproof dish with a little of the melted butter. In a bowl, combine the spinach, Fontina (or Gruyere), Parmesan, Ricotta, cream cheese, nutmeg, salt and pepper.
• Cover the base of the dish with a later of lasagna sheets and spread with 3 tablespoons of the spinach mixture. Repeat layering until all the lasagna is used, making no more than 6 layers. Finish with the remaining spinach mixture. Drizzle with the remaining melted butter, then cook for 20-30 minutes, until 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.

PESTO ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
• Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
• Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
• Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
• Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
• Repeat two more layers.
• Sprinkle 1/2 cup shredded parmesan on top layer.
• If freezing- cover well and thaw before cooking.
• Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

EASY SPINACH LASAGNE WITH PESTO AND CHEESE

Steps:

• Grease a 13x9 inch baking dish or lasagne pan.
• Spread 1/2 cup pasta sauce on bottom of dish.
• Mix together Ricotta, egg, and pesto until thoroughly blended.
• Layer noodles, ricotta and pesto mixture, spinach, 1/2 cup parmesan, 1 cup mozzarella, and 1 cup pasta sauce.
• Repeat layers using remaining ingredients.
• Bake 1 hour at 350°F.

PESTO LASAGNA WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F.
• Sautégarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
• Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
• Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
• Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.

PESTO LASAGNA (SPINACH & CHEESE)

Steps:

• Preheat oven to 350°F.
• Oil 13"x9" casserole dish.
• In a large skillet, heat olive oil.
• Sauté onion and garlic until onion is transparent.
• Add spinach; cook, stirring constantly for 5 minutes.
• Season with salt and pepper.
• Transfer to a large bowl.
• Add ricotta, pesto, Parmesan, and nuts to spinach; mix well.
• Layer 5 lasagne noodles in bottom of casserole dish, slightly overlapping each other.
• Top with 1/3 of spinach mixture and 1/3 of mozarella cheese.
• Repeat layers twice.
• Bake until hot and bubbly (35 minutes).

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.