Lasagna Al Pesto Genovese Recipes

Steps:

• In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning.

Steps:

• In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.

Steps:

• Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
• Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes then the beans in the water, cooking each until just tender. Drain the potatoes and slip off the skins. Drain the beans and refresh them in ice water.
• Refill the pot with salted water. Cook the pasta sheets 1 at a time, just until tender. Drain each sheet and lay on clean towels. Cover with additional towels to keep warm.
• Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto. Cover the pesto with a 1/3 of the warm lasagne noodles. Spread pesto over the pasta. Break the potatoes up into bite-size pieces and put half of them and half the beans on top. Arrange another layer of pasta over the beans and potaotes, cover with pesto, another layer of beans and potatoes then a final layer of pasta. Cover the lasagne with Parmigiano-Reggiano, cut and serve.
• Place the basil leaves, garlic, and pine nuts in a mortar or food processor. Grind or pulse until the leaves are finely chopped. Gradually incorporate the Parmigiano Reggiano, ricotta and yoghurt. Then, work in the oil, adding it in a steady stream. Season the pesto to taste with salt and pepper.
• Mix the flour with the salt and mound them on a clean work surface. Create a well in the center of the flour mound. Add the eggs and 1 tablespoon of olive oil to the well. Lightly beat the eggs with the oil. Using the fingers of one hand, begin incorporating the dry ingredients into the wet, drawing flour into the well in a circular motion. Use the other hand to protect the outer wall. Work the flour mixture into the egg mixture until the dough forms a ball (if the dough doesn't come together add a drop or two of water). Knead the dough until it is smooth and elastic, about 10 minutes. Brush the surface with the remaining olive oil , wrap the dough in plastic wrap; and set aside to rest for about 30 minutes.
• Cut the ball of dough in half. Wrap and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it though a pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1/8-inch thick. Make 4 pieces, about 20-inches long and 6-inches wide. Lay the lasagne sheets out on a clean dry surface and allow them to dry slightly (about 10 minutes) before using.

Steps:

• 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.