PESTO LASAGNE

Pesto Lasagne image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Previous Next

Ingredients

Pesto, recipe follows
Besciamella, recipe follows
Butter, for baking dish, plus more for topping
1 1/2 (9-ounce) boxes no boil lasagna noodles
1 cup freshly grated Parmesan cheese
4 cups fresh basil leaves, about 4 ounces
1/3 cup pine nuts
3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for sprinkling
1/4 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper, to taste
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

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.

Marlisa Woodford

[email protected]

This recipe is a fail.

Jonerthan Gonahasa

[email protected]

I'm not sure what I did wrong, but my lasagna didn't turn out well.

Iduwara Pamudith

[email protected]

I would make this recipe again, but I would make a few changes.

Sunil Pokhrel

[email protected]

The lasagna was a bit dry, but the flavor was still good.

tx sumon

[email protected]

I thought the pesto lasagna was just okay. The flavors were a bit too strong for my taste.

ABBAS MALAK

[email protected]

This lasagna was a bit more work than I expected, but it was worth it. The flavor was amazing!

Meeska Dollie

[email protected]

This recipe is a keeper! I love the fresh, vibrant flavors of the pesto. And the lasagna is so cheesy and delicious.

Nbilaa Nbilaa

[email protected]

The pesto lasagna turned out great! I made a few minor changes to the recipe, but overall it was a success.

Rakib Akon

[email protected]

This was my first time making lasagna, and I'm so glad I chose this recipe. It was easy to follow and the results were amazing. My husband and kids loved it!

Joe Schmidt

[email protected]

I've made this pesto lasagna recipe several times now, and it's always a crowd-pleaser. The combination of pesto, cheese, and pasta is simply irresistible.