Cheese Pesto Lasagna Recipes

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CHEESE & PESTO LASAGNA



Cheese & Pesto Lasagna image

A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.

Provided by Kirby

Categories     European

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups marinara sauce
2 cups vegetable stock
2 tablespoons olive oil
1 red onion
2 yellow zucchini
2 green zucchini
12 ounces mozzarella cheese
2 cups ricotta cheese
2 eggs
1/4 cup basil pesto
8 -10 ounces dry lasagna noodles
1/4 cup parmesan cheese

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.

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 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

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA



Super-Fast Spinach, Pesto and Cheese Lasagna image

Categories     Cheese     Pasta     Bake     Vegetarian     Parmesan     Ricotta     Spinach     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

Steps:

  • Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
  • Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
  • Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

EASY SPINACH LASAGNE WITH PESTO AND CHEESE



Easy Spinach Lasagne With Pesto and Cheese image

Make and share this Easy Spinach Lasagne With Pesto and Cheese recipe from Food.com.

Provided by -------

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups ricotta cheese
1 cup shredded parmesan cheese
1 large egg
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package prepared pesto sauce
3 cups chunky pasta sauce
12 no-boil lasagna noodles
2 cups shredded mozzarella 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.

Nutrition Facts : Calories 477.7, Fat 28.5, SaturatedFat 15.8, Cholesterol 119.5, Sodium 1166.5, Carbohydrate 25.7, Fiber 6.1, Sugar 12.8, Protein 30.7

EASY PESTO LASAGNA ROLL-UPS



Easy Pesto Lasagna Roll-Ups image

Dinner dilemma? Don't miss this family-friendly recipe for Easy Pesto Lasagna Roll-Ups made with just six simple ingredients. I've traded the luscious layers of lasagna for their rolled counterparts and added a flavor-packed addition to the creamy ricotta: basil pesto! Are you doubting the marinara-pesto combo as much as I was? It may seem odd to incorporate two classic Italian sauces into one dish, but one forkful of these flavor-packed rolls and you'll be chiming in with your own rendition of "When two become one...." #SpiceGirls #IAmOld #AndNotHip Once the lasagna noodles are filled and rolled, they're arranged side by side in a pool of marinara sauce, then topped with even more sauce and a drizzle of pesto. A final shower of shredded mozzarella and grated Parmesan, and you are well on your way to winning dinner.

Provided by Kelly Senyei

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Olive oil
Kosher salt
8 uncooked lasagna noodles
1 1/2 cups ricotta cheese
3/4 cup homemade or store-bought pesto sauce
3 1/2 cups homemade or store-bought marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

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 AND PRAWN LASAGNA



Pesto and Prawn Lasagna image

Love prawns and pesto? This lasagna is so easy to make and so tasty! I made it for my boyfriend who wasn't hungry and he had seconds and thirds!

Provided by Natalie Ercolini

Categories     Main Dish Recipes     Pasta     Shrimp

Time 2h26m

Yield 6

Number Of Ingredients 16

2 cups fresh basil leaves
1 cup reduced fat cream of mushroom soup
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
¼ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
2 cups fresh spinach
6 sun-dried tomatoes, chopped
2 tablespoons butter
1 cup reduced-fat cottage cheese
olive oil cooking spray
1 cup chopped oyster mushrooms
½ cup chopped white mushrooms
9 dry lasagna noodles, uncooked
3 cups frozen king prawns
½ cup fresh mozzarella cheese, torn into pieces

Steps:

  • Combine basil, cream of mushroom soup, Parmesan cheese, olive oil, garlic powder, salt, and pepper. Puree with an immersion blender until smooth.
  • Combine spinach, sun-dried tomatoes, and butter in a large microwave-safe bowl. Microwave until spinach is wilted, 1 to 2 minutes. Mix in cottage cheese, salt, and pepper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over high heat. Spray with cooking spray. Add oyster mushrooms and white mushrooms; cook and stir until soft, 5 to 8 minutes.
  • Spread about 3 tablespoons basil puree on the bottom of an 8-inch square baking pan. Lay 3 lasagna noodles on top. Spread 1/2 the spinach mixture evenly over the noodles. Arrange 1/2 the prawns on top. Cover with 3 lasagna noodles. Pour 1/2 the basil puree on top and cover with mushroom mixture. Cover with remaining 3 lasagna noodles.
  • Top lasagna noodles evenly with remaining spinach mixture and prawns. Pour remaining basil puree on top. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
  • Bake in the preheated oven until noodles are soft and sauce is bubbly, about 90 minutes. Remove aluminum foil and continue baking until mozzarella is browned, about 30 minutes.

Nutrition Facts : Calories 395 calories, Carbohydrate 48.8 g, Cholesterol 120.6 mg, Fat 10.9 g, Fiber 5.8 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 1109.8 mg, Sugar 13.3 g

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2021-11-07 Preheat the oven to 300°F. Using a knife or mandoline, slice the zucchinis into ¼ inch thick circles. Lightly salt the circles, then place them into a baking dish. Bake the zucchini slices at 300°F for 20-30 minutes until partially cooked. Remove from the oven and set aside.
From fortheperfectbite.com
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PESTO LASAGNA ROLL UPS (GLUTEN-FREE) - RACHLMANSFIELD
2022-02-06 How to make lasagna roll ups: Warm a large skillet over medium heat and add the beef on top. Cook over medium heat until ready, breaking the meat into smaller pieces with a wooden spoon. Pour in the sauce and let it simmer together. Bring a large pot of a water to a boil and cook the lasagna noodles per directions.
From rachlmansfield.com
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PESTO BEEF LASAGNA RECIPE | MYRECIPES
Step 1. Cook lasagna noodles according to package directions. Combine ricotta cheese, eggs, and pepper; stir well with a wire whisk, and set aside. Advertisement. Step 2. Drain tomatoes, reserving 1/3 cup oil and 1/2 cup tomatoes. Reserve remaining tomatoes for another use.
From myrecipes.com
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