Pesto Lasagna

Name: Pesto Lasagna
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters basil leaves, loosely packed, washed and tough stems trimmed and roughly torn; 8 mediums garlic cloves, peeled; 177 milliliters heavy cream; 2 teaspoons kosher salt; 454 grams fresh lasagna noodles, cooked and drained; 1 Tbsp freshly squeezed lemon juice; 237 milliliters extra-virgin olive oil; 28 grams cup finely grated Parmigiano-Reggiano (about; 57 grams cups finely grated Parmigiano-Reggiano (about; 79 milliliters toasted pine nuts

You can never have too many Mediterranean recipes, so give Pesto Lasagnan a try. This recipe makes 9 servings with 354 calories, 12g of protein, and 16g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of parmigiano-reggiano, garlic cloves, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Watch how to make this recipe.

Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute.

Ingredients you will need

Pesto

Equipment you will use

Food Processor

Blender

Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.

Ingredients you will need

Seasoning

Heat oven to 375 degrees F and arrange rack in upper third.

Equipment you will use

Oven

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.

Ingredients you will need

Lasagne Noodles

Pasta

Cheese

Pesto

Equipment you will use

Baking Pan

Oven

Let sit at least 20 minutes before serving.

Equipment

Ingredients

Servings:

946milliliters

basil leaves, loosely packed, washed and tough stems trimmed and roughly torn 8mediums

garlic cloves, peeled 177milliliters

heavy cream 2teaspoons

kosher salt 454grams

fresh lasagna noodles, cooked and drained 1Tbsp

freshly squeezed lemon juice 237milliliters

extra-virgin olive oil 28grams

cup finely grated Parmigiano-Reggiano (about 57grams

cups finely grated Parmigiano-Reggiano (about 79milliliters

toasted pine nuts

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.

Casaloste Chianti Classico Riserva

Intense ruby red color. Its bouquet blends the typical fruity aromas of Sangiovese (such as blackberry, ripe marasca, plum) with the elegant notes of wood. On the palate it is velvety and harmonious with an excellent balance between acidity and sweet tannins. Aging wine, gives its best from the 5th year after the harvestIt goes with grilled red meat. Its harmony and typicality are also exalted perfectly by aged cheeses.