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.
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
BROKEN LASAGNA PASTA
Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.
Provided by Pam Lolley
Categories Pasta and Noodles Pasta by Shape Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 75.3 g, Cholesterol 198.5 mg, Fat 33.7 g, Fiber 6.9 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 1047.3 mg, Sugar 7.1 g
POTATO LASAGNA RECIPE BY TASTY
Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the peeled potatoes into ¼ inch (½ cm) slices.
- Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
- Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
- Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
- Follow with another layer of potatoes, then the remaining ham and sliced cheese.
- Preheat oven to 350°F (180°C).
- Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
- Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
- In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
- Bake for about 40 minutes, until the cheese is a deep golden brown.
- Cool slightly, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
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