Pesto Lasagna Recipes

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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


  • 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


Pesto lasagna image

Pesto lasagna are a hearty first course that is perfect for Sundays: layers of egg pasta, béchamel sauce, and Genoese pesto.

Provided by GialloZafferano

Categories     First Courses

Time 1h20m

Number Of Ingredients 15

Flour 00 1.6 cups
Eggs (2 medium) ½ cup
Garlic 1 clove
Coarse salt 2 pinches
Extra virgin olive oil 1.6 cups
Basil 5 cups
Pecorino cheese grated ¼ cup
Parmigiano Reggiano DOP cheese grated 0.6 cup
Pine nuts 5 tbsp
Butter 5 cups
Fine salt to taste
Nutmeg for grating to taste
Flour 00 5 cups
Whole milk 4 ¼ cups
Parmigiano Reggiano DOP cheese for grating 0.3 cup


  • To prepare pesto lasagna , start with the pesto (for the complete procedure you can see our Genoese pesto recipe): first off, clean the basil leaves with a clean cloth, do not wash them with water. Then take a mortar and pound the peeled garlic together with a pinch of coarse salt: once you have a creamy mixture, add the basil leaves and another pinch of coarse salt 1 . Crush the basil by turning pestle and mortar in the opposite direction 2 . Add the pine nuts and grated cheese as you continue to crush the ingredients. Finally, add the oil 3 a little at a time, continuing to mix the ingredients well with the pestle until you obtain a homogeneous sauce. Alternatively, you can make the pesto in a blender, taking care to cool the blades in the refrigerator first and blend for the shortest possible time to prevent the basil from discoloring.
  • Set the pesto aside 4 . As an alternative to the mortar, you can proceed with a blender fitted with blades for making pesto. Now proceed with the homemade pasta. Pour the sieved flour into a bowl (keep about 1/4-1/3 cup (30-40 g) to add later if needed) 5 . Add the eggs and start mixing the ingredients with a fork, incorporating the flour a little at a time 6 .
  • Then knead the dough with your hands 7 for at least 10 minutes until a soft and homogeneous mixture is obtained. Shape into a loaf 8 , wrap it with plastic wrap and let it rest in a cool, dry place for about 30 minutes. Now make the béchamel sauce: heat the milk in a small saucepan, melt the butter over low heat, then turn off the heat and add the sifted flour a little at a time 9 , stirring continuously with a whisk to prevent any lumps. Then put the butter and flour mixture back over low heat and stir until golden.
  • Season the milk with nutmeg and salt, then pour it a little at a time into the butter and flour mixture 10 , stir vigorously with a whisk 11 . Cook for 5-6 minutes on a low heat and continue stirring until the sauce thickens and starts to boil. Your béchamel sauce is ready, transfer it to a bowl and let it cool down 12 .
  • In the meantime, pick up the fresh dough, sprinkle it with very little 00 flour, then divide it into 2 portions; wrap in plastic the one you are not using immediately to prevent it from drying out and put the other through a pasta machine (alternatively you can roll out the dough by hand with a rolling pin), flatten the dough and pass it through the rollers of the machine, from the widest to the thinnest thickness gradually until you get a very thin sheet of dough 13 . From the sheets of dough, cut 22 rectangles measuring 4x6 inches (10x15 cm) with a smooth pastry cutter or a knife 14 . Place the sheets on a tray with flour to prevent them from sticking 15 .
  • Bring a saucepan full of slightly salted water to a boil, blanch the sheets for 1 minute 16 , drain them and place them on a tray drizzling them with a little oil so they won't stick 17 . You can also quickly dip the pasta sheets in a bowl of cold water to stop the cooking process. Once the pasta is cooked, take a 12x8-inch (30x20 cm) ovenproof dish and grease the bottom with a little oil 18 .
  • Spoon a layer of béchamel sauce 19 then one of pesto 20 , and lay 3 sheets of pasta on top 21 , overlapping them slightly.
  • Cover with béchamel sauce 22 and pesto, taking care to distribute the sauces evenly with a spoon 23 , sprinkle with grated cheese 24 and repeat with another layer of fresh pasta sheets until the ingredients are used up (you will need 6 layers composed of 3 sheets each).
  • Finish off the last layer with 4 sheets of dough arranged horizontally (25-26), then top with béchamel sauce and pesto 27 .
  • Mix the sauces well to obtain a more homogeneous cream 28 and finish with a layer of grated cheese 29 . Now bake the pesto lasagna in a preheated static oven at 360°F (180°C) for 15 minutes, then continue for another 5 minutes in grill mode (if you like a softer surface, you can skip this step). Take the pesto lasagna out of the oven and let it cool slightly before taking to the table 30 !

Nutrition Facts : Calories 952 kcal, Carbohydrate 48.2 g, Sugar 10.1 g, Fat 70.8 g, SaturatedFat 25.98 g, Fiber 2.3 g, Cholesterol 172 g, Sodium 696 g


Pesto Lasagna image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h

Yield 9 servings/3 cups sauce

Number Of Ingredients 10

4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup extra-virgin olive oil
3/4 cup heavy cream
1/3 cup toasted pine nuts
8 medium garlic cloves, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons kosher salt
1 pound fresh lasagna noodles, cooked and drained
1 cup finely grated Parmigiano-Reggiano (about 1-ounce)


  • For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.
  • For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.
  • Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.


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


  • 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 Rolls image

Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
12 lasagna noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 large egg
2 cups whole milk ricotta
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
1 cup store-bought pesto
1 tablespoon extra-virgin olive oil
Crushed red pepper flakes, optional


  • 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.


Baked Pesto Lasagna image

Provided by Regina Schrambling

Categories     dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

12 wide lasagna noodles (do not use instant)
1 bunch fresh basil, stems removed
1/3 cup fresh Italian parsley leaves, washed and dried
8 to 10 cloves garlic
1/2 cup olive oil
Freshly ground white pepper to taste
1/4 cup butter
1/4 cup flour
2 cups half-and-half or milk
1 cup freshly grated Parmigiano-Reggiano
Butter as needed
8 ounces mozzarella, grated
8 ounces Monterey Jack, grated


  • Boil the noodles in well salted water until al dente. Drain well, and lay all the strips out to dry on paper towels.
  • Wash basil leaves well in several changes of water. Blanch in boiling water just until limp. Using a slotted spoon, immediately plunge into ice water to cool. Drain again and squeeze dry. Place in blender with parsley, garlic and oil, and purée until smooth. Season with pepper to taste, and set aside.
  • Melt the butter in a heavy saucepan over low heat. Whisk in the flour until smooth and cook, stirring, 2 to 3 minutes. Slowly whisk in the half-and-half. Raise heat and cook, whisking, until thickened and smooth. Stir in the Parmigiano. Let cool slightly, then stir in the pesto until completely blended.
  • Heat the oven to 325 degrees. Liberally butter the bottom and sides of a 9-by-13-inch baking dish. Spoon a little of the pesto sauce over the bottom of the pan. Line with 3 strips of the noodles. With a rubber spatula, top each strip evenly with sauce. Sprinkle with about a quarter of the mozzarella and Monterey Jack. Repeat with three more layers, using all the noodles, and most of the sauce and cheese. Pour all the remaining sauce over, smoothing the top, and sprinkle with the remaining cheese.
  • Cover pan tightly with foil, and bake 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 22 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 23 grams, Sodium 572 milligrams, Sugar 4 grams, TransFat 0 grams


Fresh lasagne with pesto image

This veggie pasta dish is perfect for entertaining - it can be made ahead, leaving you free to chat to your guests

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Number Of Ingredients 11

1.2l milk
100g butter , cut into pieces
100g plain flour
pinch of freshly grated nutmeg
500g baby spinach leaves
250g lasagne sheets - fresh is best
3 rounded tbsp good quality pesto
500g cherry tomato on the vine, two or three vines left whole
good handful of basil leaves (or one supermarket pack)
175g piece fresh parmesan (or vegetarian alternative), coarsely grated
2 x 150g balls mozzarella , preferably buffalo, torn into bite-sized pieces


  • Preheat the oven to 200C/gas 6/fan 180C. Put the milk, butter and flour in a medium pan and cook over a medium heat, whisking until thickened and smooth. Simmer for 1 minute. Take off the heat, season and add the nutmeg. Cool, stirring occasionally to stop a skin forming.
  • Put the spinach in a large heatproof bowl, pour over a kettle of boiling water and leave for 30 seconds. Drain into a colander, cool under the cold tap then squeeze it well to remove the excess liquid.
  • Spread a spoonful or two of the sauce on the bottom of a large ovenproof dish (about 30x20cm) and lay a third of the lasagne on top. Spoon over a third of the sauce and spread it out. Swirl a spoonful of pesto through the sauce with a knife and scatter over half the spinach with a third of the tomatoes, a few basil leaves and a third of the cheeses. Season with salt and pepper. Layer another third of the lasagne with a third of the sauce, a spoonful of pesto, the rest of the spinach, a third of the tomatoes and cheeses and some basil. Season.
  • Finish with a layer of lasagne, the last of the sauce, pesto, cheeses and the tomatoes, including those on the vine. Bake for 35-40 minutes until golden. Scatter with the last of the basil leaves and serve.

Nutrition Facts : Calories 711 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 2.5 milligram of sodium


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


  • 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


Easy pesto lasagne image

This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce

Provided by Good Food team

Categories     Main course

Time 55m

Number Of Ingredients 11

190g jar pesto
500g tub mascarpone
200g bag spinach , roughly chopped
250g frozen pea
small pack basil , leaves chopped, and a few leaves reserved to finish
small pack mint , leaves chopped
12 fresh lasagne sheets
splash of milk
85g parmesan , grated (or vegetarian alternative)
50g pine nuts
green salad , to serve (optional)


  • 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.

Nutrition Facts : Calories 787 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium


Spinach Lasagna with Walnut Pesto image

A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto.

Provided by California Walnuts

Categories     Vegetarian Lasagna

Time 1h30m

Yield 8

Number Of Ingredients 19

1 teaspoon A little olive oil for the pan
2 pounds fresh spinach, washed*
2 pounds nonfat ricotta cheese or nonfat cottage cheese
Walnut Pesto (recipe follows)
4 large cloves garlic, minced
½ teaspoon salt
1 pinch Freshly ground black pepper to taste
½ cup grated Parmesan cheese
⅓ cup minced walnuts, lightly toasted
1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
16 noodles fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
½ pound low-fat mozzarella cheese, grated
3 cups packed fresh basil leaves
3 large cloves garlic
⅓ cup lightly toasted walnuts
⅓ cup extra virgin olive oil
⅓ cup grated Parmesan cheese
1 pinch Salt and pepper to taste
Additional extra-virgin olive oil (for storage)


  • Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
  • Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
  • If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
  • Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
  • Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
  • Add the walnuts, and continue to blend until the walnuts are finely ground.
  • Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
  • If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 64.3 g, Cholesterol 45.5 mg, Fat 27.2 g, Fiber 7.4 g, Protein 32.6 g, SaturatedFat 7.1 g, Sodium 1024.9 mg, Sugar 13.7 g


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


  • 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 Polenta Lasagna image

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

1 (18 ounce) package polenta, cut into 1/4 inch thick slices
½ (24 ounce) jar bottled marinara sauce
¼ cup pesto
¼ cup pine nuts
1 cup shredded mozzarella cheese


  • 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


Slow-Cooker Turkey Pesto Lasagna image

My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound ground turkey
1 small onion, chopped
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1 container (15 ounces) whole-milk ricotta cheese
1/4 cup prepared pesto
1 jar (24 ounces) marinara sauce
9 no-cook lasagna noodles
Grated Parmesan cheese


  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt., In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.

Nutrition Facts : Calories 397 calories, Fat 19g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 883mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.

More about "pesto lasagna recipes"

fast-and-easy-pesto-lasagna-recipe-kristen-stevens image
2015-09-24 1 large egg Freshly ground pepper 3 ounces mozzarella, cut into small chunks Directions Step 1 Preheat the oven to 425°. In a large pot of …
5/5 (1)
Category Lasagna
Servings 3-4
Total Time 1 hr 10 mins
  • Preheat the oven to 425°. In a large pot of salted boiling water, cook the lasagna noodles until they are al dente, about 6 minutes. Drain the noodles, rinse them under cold running water and set aside.
  • In the bowl of a food processor combine the basil, 1 cup of the Parmigiano-Reggiano cheese, the olive oil, parsley, pine nuts and garlic and blend until smooth. Season with sea salt.
  • In a medium bowl, whisk together the ricotta cheese, egg, sea salt, freshly ground pepper and 1/3 cup of water.
  • In an 8-inch-square baking dish, spread 1/4 cup of the ricotta, and top with 4 lasagna noodles, overlapping them a little. Spread half of the pesto over the noodles, then half of the ricotta. Arrange the rest of the lasagna noodles on top, and cover them with the remaining pesto and ricotta. Sprinkle the top with the Parmigiano-Reggiano cheese and mozzarella.

Pesto alla genovese 50g of pine nuts 1 garlic clove, crushed 40g of Parmesan, finely grated 100g of basil 150ml of olive oil 1 lemon, zested and juiced salt pepper Bechamel 50g of flour 50g of unsalted butter 1 bay leaf 750ml of whole milk, warmed freshly grated nutmeg 1 dash of white wine vinegar salt pepper print recipe shopping List Method 1

2016-01-01 Spread 1 cup meat sauce in baking dish. Place 3 noodles crosswise on sauce (don’t overlap noodles). Scrape ricotta into a bowl. Add egg and stir until blended. Drop spoonfuls or 1/3 of the ricotta mixture and 1/3 of the pesto sauce over the noodles. Top with 1/3 of the pepper strips, ½ cup mozzarella, then 3 more noodles.

2013-10-07 How To Make Pesto Lasagna. First making the pesto. This will give the pesto time for the flavors to meld. Make the Pesto: Combine the basil leaves, pine nuts, garlic in a food processor and pulse several times. Drizzle in olive oil while the processor is running until paste forms. Add the Parmesan cheese, Romano cheese; stir until smooth ...

Loosen the pesto with a little of the pasta cooking water. Spread a couple of tablespoons of pesto in the base of a deep 1-litre ovenproof dish. Arrange 4 lasagne sheets on top and spread with more pesto. Repeat 5 times, finishing with a layer of pesto. Bake for 15-20 min, until cooked through and hot. Meanwhile, preheat the grill to high ...

2020-09-17 For the Red Sauce: 2 tbsp. olive oil. 1 medium sized, sweet white onion, finely chopped. 4 large cloves of garlic – minced. 1 799 ml can of whole tomatoes, use your hands to crush. 1 cup of water. 1 1/2 heaped tbsp vegan pesto. season to taste. 1 tbsp. dried thyme. 1 tbsp. dried parsley. 1 tsp cinnamon. 1/2 tsp cloves. 2 cups cooked cannellini beans – I used …

Spread one layer of pesto sauce. Add some Provolone chops. Sprinkle with grated Parmesan cheese. Add another layer of lasagna noodles and repeat the whole procedure until you have finished all your ingredients. The upper layer should be made of béchamel, pesto and Parmesan. Bake for 20 minutes. Serve warm. Homemade béchamel sauce for pesto lasagna

2017-07-07 Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce. Step 5. 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. Step 6. Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each.

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.

1997-04-30 Step 5. Preheat over to 375°F. Cover lasagne loosely with foil. Bake 30 minutes (if refrigerated, bake 45 minutes). Uncover and bake until …

2021-07-05 Lasagna bianca with mushrooms and burrata. Spaghetti al limone with ricotta, basil and lemon. Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese. Stuffed Lumaconi (Lumache) snail shell pasta. Pasta with Nduja. Pasta al forno (pasta bake the Italian way) Ricotta Gnudi with Black Truffle. Tagliolini with Taleggio and Black Truffle.

Cut the pasta into 5-inch squares and cover with a damp kitchen towel. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Drop the pasta into the boiling water, 6 or 7 pieces at a time (or according to dry pasta package cooking time), and cook until tender, about 1 minute.

2022-02-27 Preheat oven to 375 degrees F. In a 9X13 inch pan, spread one cup of sauce on the bottom and line with three lasagna noodles. Place all of the chicken and pesto mixture on top and cover with about five provolone slices. (enough to cover the surface, overlapping is fine) Cover with four more lasagna noodles (three the long way and one trimmed to ...

In a large baking pan layer the ingredients as follows: Spread half the meat sauce over the bottom of the pan. Lay half lasagna noodles over the sauce in a single layer, completely covering the pan. Spread half pesto cheese mixture over noodles. Sprinkle with half the mozzarella cheese. Sprinkle with half the Parmesan cheese. Repeat layers.

2021-09-29 Cut the lasagna noodles in half to turn each one into shorter strips. Lay three strips across the bottom of the dish, slightly overlapping. Dollop 1 cup of the cheese mixture over the noodles and gently spread across the noodles. Sprinkle 1 cup of shredded mozzarella on top of the cheese mixture, followed by 2 Tablespoons of Parmesan.

Coarsely chop the mint with a knife 13, then place the eggplant pesto in a large pan (away from the heat), add a ladle of pasta cooking water 14 and the coarsely chopped mint leaves 15. Drain the pasta when firm to the bite and place it straight in the pan with the eggplant pesto 16. Remove from the stove and stir the pasta thoroughly together ...

Cook ground beef in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in spaghetti sauce. Spoon one-third of meat mixture into a greased 13- x 9- x 2-inch baking dish. Arrange 3 cooked lasagna noodles over meat mixture. Spread half of pesto over noodles, and sprinkle with 1/2 cup mozzarella cheese.

2018-12-17 In a medium bowl combine the ricotta and pesto. 5. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the Bolognese sauce, and half of the provolone. Place another 3-4 lasagna noodles on top.

2020-08-21 Then add the bite-sized mozzarella. Continue making 4 more layers, until you have finished all the ingredients. The last layer will be made of ricotta, pesto and mozzarella. Sprinkle the top with breadcrumbs and drizzle with extra virgin olive oil. Bake the lasagna for about 20-25 minutes, until golden brown.

2011-06-14 Preheat oven to 350 degrees. Bring 4 quarts of water to a rapid boil. Add a little salt. Cook lasagna for 3 minutes and drain. Brown ground beef over medium heat until meat crumbles and is cooked through. Drain. Stir in pasta sauce, Italian seasoning, and fresh basil and set aside.

To make the lasagna, hydrate the dried porcini in 1 cup of warm water for thirty minutes, then drain and coarsely chop. Prepare the béchamel sauce as directed. Saute the mushrooms together in a little oil and butter until tender, about 10 minutes. Mix a little pesto with some hot pasta water and spread along the bottom of the buttered lasagna ...

2020-09-26 Step By Step Pesto Lasagna Cook Sausage, Onions, Garlic and add the seasoning, tomatoes, and liquid/sauce. Nestle in Noodles and cook, covered, for 12 minutes Add the spoonfuls of ricotta, lightly mixing it in. Add the mozzarella cheese and …

2022-03-16 Spoon 1 cup of cheese sauce over greens, scatter half the mushrooms, and dot with 1/2 cup pesto. Add another layer of noodles, and repeat layering. Add a final layer of noodles and top with the remaining 1/4 cup cheese sauce, dot with remaining 1/2 cup pesto, scatter mozzarella slices. Finish with a pinch each of salt and pepper. Bake the lasagna:

Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside. Step 2 Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl. Step 3

eggplants, cut lengthwise into 1/4 inch slices (3 lbs) • zucchini, cut lengthwise into 1/8 inch slices • Cooking spray • salt, divided • freshly ground pepper, divided • red bell peppers, quartered and seeded • container fat-free ricotta cheese • large egg

2018-01-17 Preheat the oven to 425 degrees. In a food processor, combine the cottage cheese, pesto, fresh basil, and minced garlic. Puree until smooth. Taste test and adjust ratios of pesto, basil, and garlic to taste. In a small bowl, stir the ricotta, egg, water, and half the …

2016-01-06 Preheat the oven to 375 degrees F (190C). Mix together the pesto and the bechamel sauce. Spread a layer of the sauce on the bottom of a 9x13-inch baking dish and place a first layer of lasagna noodles. Cover with the sauce, …

Season the pesto with salt and pepper. Advertisement. Step 2. In a medium saucepan, melt the 1 1/2 sticks of butter over moderate heat. Whisk in the flour to …

Cook for 2 minutes, stirring often. Whisk in milk, salt, and pepper. Cook for 6-8 minutes or until a thin gravy is formed. Remove from heat and allow to cool for 5 minutes. In a large bowl combine ricotta, spinach, 1 1/2 cups mozzarella, 1/2 cup of parmesan, 1/2 cup pesto, salt, and pepper. Stir remaining pesto into cooled béchamel sauce.

Pre-heat the oven to 392ºF/ 200ºC. In a small bowl whisk together 4 tbsp pesto with the soy cream. Set aside. Layer 1: 3 pasta sheets on the bottom of …

2021-12-27 This lasagna consist of 3 layers of noodles, pasta bechamel, and basil pesto. And we’re using pesto instead of ricotta cheese, so it has even more flavor and color! Layer the sauce, then the noodles, then the pesto…and repeat! It’s super simple! I made a homemade broccoli and basil pesto, but any store-bought pesto works great too.

Preheat the oven to 180˚C / 350˚F. Cook the pasta in boiling salted water until al dente. Drain and run under cold water. Drain again and toss with 30 ml (2 tbsp) of oil. Reserve. In a skillet, heat 30 ml (2 tbsp) of oil on medium heat, add the onions and garlic and cook 4 minutes until soft but not browned. Add the tomatoes, bring to a boil ...

Drain and coat lightly with oil. Set aside. With the rack in the middle position, preheat the oven to 180°C (375°F). In a bowl, combine the cottage cheese, pesto and chicken broth. Season with salt and pepper. Spread one quarter of the cottage cheese and pesto mixture on the bottom of a 23 x 33-cm (9 x 13-inch) baking dish.

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