Pea Pesto Sausage Lasagne Recipes
PEA, PESTO & SAUSAGE LASAGNE
Switch up your classic family lasagne with pesto, broccoli, mascarpone and chunks of sausage in a dish that's rich in calcium, folate, fibre and vitamin C
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large pan. Add the sausageballs and sizzle for 5-10 mins, rolling around until browned on all sides. Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 3-4 mins until really tender. Drain well.
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray, drizzle over the remaining oil, season well and roast for 10 mins until just softened. Stir the broccoli, peas, half the mascarpone, the pesto and basil into the sausageballs, simmer for a few mins until you have a nice sauce consistency, then check the seasoning.
- Scoop a third of the mixture into a casserole dish (mine was 25 x 35cm),top with a third of the tomatoes, then arrange three lasagne sheets on top. Continue layering in the same way, reserving a few tomatoes, finishing with the pasta sheets.
- Mix the milk into the remaining mascarpone to make a white sauce consistency. Pour this over the top of the pasta, then top with the mozzarella, Parmesan, pine nuts and the reserved tomatoes. Bake for 35-40 mins until golden brown and bubbling. If the lasagne is getting too dark, cover it with foil and continue cooking. Serve with a green salad.
Nutrition Facts : Calories 844 calories, Fat 71 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.6 milligram of sodium
PESTO POLENTA LASAGNA
A quick and easy meal with lots of flavor. Put together in 10 minutes.
Provided by Fiffen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
- Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
- Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 16.7 g, Cholesterol 12.4 mg, Fat 9.1 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 3 g, Sodium 514.6 mg, Sugar 4.6 g
PASTA WITH PEAS AND SAUSAGE
Delicious and creamy. Something different for pasta.
Provided by Elaina
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g
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.
ARUGULA PESTO AND SAUSAGE LASAGNA
This is my friend Lia's recipe, which she shared on her blog http://thislittlepiglet.blogspot.com/. It's a prize-winner, indeed!
Provided by DriaDB
Categories One Dish Meal
Time 1h50m
Yield 2 lasagnas, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Brown sausage in large skillet on medium-high heat; drain. Add onion and 3 of the garlic gloves, minced; cook 1 minute. Stir in tomatoes, wine, ¼ cup of the parsley, red pepper, 1 teaspoon of the salt and ½ teaspoon of the black pepper. Simmer on medium heat 15 minutes. Stir in ½ cup of the romano cheese.
- Place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade; cover. Process until finely chopped. Add arugula and basil; process until smooth. Slowly add in oil in thin stream until blended. Add lemon juice and ¾ cup of the romano cheese. Set aside.
- Mix ricotta cheese, eggs, remaining ½ cup parsley, 1 teaspoon salt and ½ teaspoon pepper. Stir in arugula mixture; mix well.
- Spread ¾ cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes. Top each with 3 lasagna noodles, 2/3 cup of the ricotta mixture, 1 cup of the tomato sauce and 2/3 cup of mozzarella cheese. Repeat layers 2 times. Top with remaining romano cheese.
- Cover and bake at 350 degrees for 50 minutes. Let stand 15 minutes before serving. Makes 2 13x9-inch lasagnas with 8 to 10 servings each.
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