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| Cooking at Home - Basil Pesto Lasagna |
Pesto Lasagna
Ingredients
- Pesto (Recipe Follows)
- Bechamel (can be found on our October 2, 2011 Blog)
- Butter, for baking dish, plus more for topping
- 1 1/2 (9-ounce) box lasagna noodles (no boil is preferred)
- 1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
Butter a 13 by 9 by 4 baking dish and add a thin layer of bechamel (Note: this Layer allows the moisture to cook the lasagna noodles).
Cover with a layer of lasagna noodles.
Then add another thin layer of bechamel.
Gently spread about 4 tablespoons pesto across the surface.
Then top with about 2 tablespoons Parmesan.
Repeat until you finish layering the lasagna.
Top with a final layer of noodles and spread a final layer bechamel,
Option: Add more pesto to add color.
Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.
Cook the lasagna for about 30 minutes. Garnish with some basil the last few minutes.
Serve dressed with some Parmesan and a drop of extra-virgin olive oil.
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| Cooking at Home - Basil Pesto Lasagna - butter a 13 by 9 by 4 baking dish |
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| Cooking at Home - Basil Pesto Lasagna - add a thin layer of bechamel |
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| Cooking at Home - Basil Pesto Lasagna – add pesto across the surface |
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| Cooking at Home - Basil Pesto Lasagna - add a layer of bechamel |
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| Cooking at Home - Basil Pesto Lasagna – add pesto |
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| Cooking at Home - Basil Pesto Lasagna - top with about 2 tablespoons Parmesan |
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| Cooking at Home - Basil Pesto Lasagna – after last layer add bechamel, parmesan and butter to brown |
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| Cooking at Home - Basil Pesto Lasagna |
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Cooking at Home - Fresh Basil Pesto
Ingredients
- 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 (Optional)
- Kosher salt and freshly ground black pepper, to taste
Directions
Fresh Basil Pesto
Add basil leaves to a food processer, pulse until medium cut.
Combine the pine nuts, garlic, pulse until mixed.
Add olive oil pulse until a paste forms.
Add the Parmesan cheese, Pecorino cheese, salt and pepper and mix until smooth.
Note: This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmesan and Pecorino are both dry and salty cheeses. You have to taste your sauce a few times in order not to go overboard when you are seasoning it.
Keep the pesto in the refrigerator until you're ready to use it.
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| Cooking at Home - Fresh Basil Pesto – always stage your ingredients |
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| Cooking at Home - Fresh Basil Pesto – add basil |
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| Cooking at Home - Fresh Basil Pesto – pulse food processors |
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| Cooking at Home - Fresh Basil Pesto – add pine nuts and garlic |
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| Cooking at Home - Fresh Basil Pesto – add olive oil |
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| Cooking at Home - Fresh Basil Pesto – add cheeses |
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| Cooking at Home - bechamel |
The Directions for Bechamel can be found on our October 2, 2011 Blog.
http://foodwinetravelanddiningout.blogspot.com/2011/10/home-cooking-debi-mazar-and-gabriele.html One thing to remember about Bechamel is should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.
zzz
Looks yummy! In keeping with the Italian way, simple and focused on good flavors. The American in me might want to add a few other vegetables -- not to overpower but just to round out the meal. Maybe mushrooms or some diced sweet pepper? In any case a winner!
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