Tuesday, June 9, 2009

Pesto Lasagna

Any Pesto lovers out there?


Fresh basil, delicate pine nuts, rich Parmesan Cheese, and smooth olive oil. What's not to like? This is one of those recipes that I stumbled across and said to myself, "Why didn't I think of that?"

Pesto + Lasagna = Delicious!

Just think, if you were having people over for dinner, you could prepare this a day or two before. When it came time to grill up some steaks, fish, or chicken - whatever is on the menu - your pasta is all ready to go. You've got to love that.

Pesto Lasagna

Tomato Sauce
4 Garlic Cloves, Minced
2 Onions, Chopped
1/3 Cup Olive Oil
28 Ounce Can Crushed Tomatoes
Salt to taste

One Cup Fresh Basil
1/2 Cup Pine Nuts
1/3 Cup Grated Parmesan
1/3 Cup Olive Oil

Bechamel Sauce
3 Tablespoons Butter
1/4 Cup Flour
1/4 Teaspoon Nutmeg
Salt and Pepper to taste
2 Cups Milk

8-10 Lasagna Noodles
3 Cups shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese

To Make Tomato Sauce:
Saute garlic and onion in oil until softened. Add tomatoes and salt. Cook until thickened. Set aside.

To Make Pesto Sauce:
Puree all the ingredients in food processor. Set aside.

To Make Bechamel Sauce:
Melt butter, add flour and seasonings and stir for a few minutes. Add milk, stirring constantly. Cook slowly until thickened.

To Make Lasagna:
Cook pasta according to the package directions. Drain, plunge into cold water and set aside. Ladle 1/3 of bechamel sauce into bottom of a 9x13" pan. Then layer pasta, tomato sauce, cheese and pesto. Repeat layers and finish with grated Parmesan. Sprinkle dried basil on top. Bake at 350 degrees for 40 minutes.

This lasagna tastes great the next day too. And the next day. And the next day........


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