Best 2 Cheese Pesto Lasagna Recipes
Indulge in the culinary delight of cheese pesto lasagna, a dish that tantalizes taste buds with its rich, flavorful layers. This classic Italian dish combines the creaminess of cheese, the aromatic freshness of pesto, and the hearty comfort of lasagna noodles, creating a masterpiece that embodies culinary excellence. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will take you on a journey of culinary discovery, providing you with all the essential tips, techniques, and a carefully curated recipe to create a cheese pesto lasagna that will impress your family and friends.
Here are our top 2 tried and tested recipes!
CHEESE & PESTO LASAGNA
A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.
Provided by Kirby
Categories European
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 350°F.
- Saute finely chopped onion in 2 Tbl. olive oil.
- Add shredded zucchinis into pan and saute until soft.
- Salt and pepper lightly.
- Add 1 cup of stock to vegetables.
- Set aside 4 oz. of mozzarella.
- Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
- Fold 1/4 cup of basil pesto in ricotta mixture.
- Heat marina sauce in sauce pan.
- Add 1 cup of stock, and turn off heat.
- Cover bottom of 9x13 pan with tomato sauce.
- Place first layer of uncooked lasagna noodles on bottom of pan.
- Cover with thin layer of sauce.
- Layer one third of the cheese mixture, followed by one third of vegetable mixture.
- Save about 1/3 cup of ricotta mixture to dollop on top layer.
- Continue until last layer of noodles is placed.
- Cover with sauce and any remaining liquid.
- Dollop with remaining ricotta.
- Bake for 45 minutes.
- Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.
VEGETARIAN-BLUE CHEESE-PESTO-LASAGNA!
This recipe I make brings the house down! it's so delicious--try it for yourself. I don't bother with 2 sauces, just 1. Cook it all together and wait with chilled white wine and some good tunes!! (I'm from the uk so I hope the measurements are correct--forgive me if I'm wrong!)
Provided by Ricky Henry-Davies
Categories Peppers
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Fry the onion and garlic for 4-5 minutes.
- Add all vegetables and cook 10 minutes.
- Add tinned tomatoes and sweet corn.
- Add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
- Mix well --that's your sauce!
- Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Done in the oven 180c for around 30 minutes!
- Open the wine and turn on the tunes!
- Have fun -- .
Tips:
- For the best lasagna, use fresh ingredients whenever possible. Fresh basil and parsley will give the pesto a vibrant flavor, and high-quality cheese will make the lasagna creamy and rich.
- Don't overcook the lasagna noodles. They should be cooked al dente, so that they still have a slight bite to them.
- Be generous with the pesto. It's the star of the show, so don't be afraid to use a lot of it.
- Let the lasagna rest for at least 15 minutes before slicing and serving. This will allow the flavors to meld and the lasagna to set.
Conclusion:
Cheese pesto lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It's cheesy, flavorful, and sure to be a hit with everyone at the table. So next time you're looking for a new lasagna recipe, give this one a try. You won't be disappointed.
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