Lizs Pesto Lasagna Recipes

Steps:

• 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.

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.

Steps:

• 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.

Steps:

• For the besciamella sauce: Heat milk in a saucepan over medium heat, stirring occasionally with a whisk to avoid scorching. Meanwhile, dice the butter and begin to melt it over medium heat in a separate saucepan. In a small bowl, combine the flour, salt and nutmeg. When butter has fully melted and has stopped bubbling, whisk the flour mixture thoroughly into the melted butter. Allow this flour mixture to simmer, stirring frequently, for about 5 minutes. When the milk is steaming and looks like it is about to simmer, quickly add all of the flour roux to the hot milk while stirring vigorously with the whisk. (The whisking will allow the roux to fully incorporate into the milk and you will start to see it thickening.) Bring to a full rolling boil, whisking constantly, to thicken the milk and flour mixture. Transfer mixture to a bowl or casserole dish to fully cool down in your refrigerator.
• For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch glass baking dish.
• In a bowl, combine the besciamella sauce with the pesto Genovese and salt. Begin assembling the lasagna by laying a sheet of raw fresh pasta down in the greased baking dish (cut and piece together the pasta if necessary to fit your vessel). Next, pour a half cup of the sauce mixture onto the pasta. Using a spatula or desired utensil, spread the sauce evenly, making sure to get it to the edges and in the corners of the dish. Sprinkle over the sauce layer a handful of asparagus, handful of mozzarella, light handful of pecorino, light handful of basil. (Keep in mind, there are 7 layers with these ingredients, so use sparingly on each layer; the pine nuts will be distributed on 2 layers of your choosing, as they are not needed on each layer.) For the 8th and final layer, begin by laying the rest of your pasta on top of the 7th layer, then spread the rest of your sauce on top of the pasta, and sprinkle the rest of your mozzarella on the sauce. Finish the assembly by evenly sprinkling the crouton crumbs on top of the mozzarella. Cover the dish well with foil to trap in moisture to allow the raw pasta to cook.
• Bake, covered, for 30 minutes, then uncover the lasagna and bake until the lasagna has crisped and browned to your liking, another 15 to 30 minutes. Remove from oven and serve with warm alfredo sauce or as desired.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
• In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
• Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

Steps:

• 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.

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.