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LASAGNA - Pesto Lasagna
Nb persons: 0
Yield: 9 servings/3 cups sauce
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| Pesto Lasagna Recipe courtesy Aida Mollenkamp Total Time: 1 hr Prep: 15 min |Inactive Prep: 20 min |Cook: 25 min Level:Intermediate INGREDIENTS FOR THE PESTO: | |
| 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 |
| FOR THE LASAGNA: | |
| 1 pound | fresh lasagna noodles, cooked and drained |
| 1 cup | finely grated Parmigiano-Reggiano, (about 1-ounce) |
DIRECTIONS
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.
© Recipe courtesy Aida Mollenkamp
Printed on September 26, 2013 from http://www.cookingchanneltv.com/recipes/aida-mollenkamp/pesto-lasagna.print.html
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