Pestolasagnapie Recipes
PESTO LASAGNA
Provided by Aida Mollenkamp
Categories main-dish
Time 1h
Yield 9 servings/3 cups sauce
Number Of Ingredients 10
Steps:
- 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.
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
PESTO LASAGNA PIE
Make and share this Pesto Lasagna Pie recipe from Food.com.
Provided by Redsie
Categories < 4 Hours
Time 1h35m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay lasagna noodles in a single layer on a sheet of foil.
- In a medium bowl, combine egg, ricotta cheese, 1 cup of the mozzarella, 1/4 teaspoon salt and 1/4 teaspoon black pepper; set aside.
- To assemble pie, lightly coat a 9-inch sprinform pan with nonstick cooking spray. Arrange four of the lasagna noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with one layer of noodles. Top with spinach. Spoon half of the ricotta cheese mixture over spinach, spreading evenly. Spoon one-third of the pesto over ricotta layer, spreading evenly. Top with another layer of lasagna noodles, trimming to fit. Top with mushrooms. Spread remaining ricotta cheese mixture over mushrooms. Spread half of the remaining pesto over ricotta layer. Top with another layer of lasagna noodles and remaining pesto. Top with tomatoes.
- Place sprinform pan in a foil-lined shallow baking pan. Bake, covered, for 45 minutes. Uncover and sprinkle with remaining 1 cup of cheese. Bake, uncovered, for about 15 minutes more or until cheese is melted and lasagna is heated through. Cover and let stand on a wire rack for 20 minutes before serving. Carefully remove side of springform pan.
Nutrition Facts : Calories 185, Fat 9.6, SaturatedFat 5.7, Cholesterol 61.1, Sodium 472.6, Carbohydrate 10.5, Fiber 1.7, Sugar 4.5, Protein 15.1
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