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
EASY PESTO LASAGNA ROLL-UPS
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
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 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.
CHEESE & PESTO LASAGNA
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
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 LASAGNA (SPINACH & CHEESE)
Make and share this Pesto Lasagna (Spinach & Cheese) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 740, Fat 38.2, SaturatedFat 17.7, Cholesterol 96.2, Sodium 625.9, Carbohydrate 64, Fiber 11.5, Sugar 4.5, Protein 40.3
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
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.
CHEESE LASAGNA
An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
- In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
- Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g
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- In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes; let cool. In a food processor, pulse the basil with the pine nuts and garlic until finely chopped. With the machine on, drizzle in the olive oil and process until a paste forms. Season the pesto with salt and pepper.
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