PESTO RICOTTA LASAGNA RECIPES

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PESTO AND RICOTTA LASAGNA. ALL THE FOOD I'M FREEZING FOR ...



Pesto and ricotta lasagna. All the food I'm freezing for ... image

They have the good smell and taste of summer. You can enjoy them hot or at room temperature.

Provided by Giulia

Categories     Main Course

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

200 g egg lasagna sheets
700 g sheep ricotta
400 ml whole milk
150 g Parmigiano Reggiano (grated)
300 g fresh mozzarella
250 g basil pesto
Extra virgin olive oil
2 tablespoons breadcrumbs
salt
freshly ground black pepper

Steps:

  • Add the ricotta into a bowl and pour in the milk. Add also the grated Parmigiano Reggiano and stir thoroughly until you get a smooth batter. Season with salt and freshly ground black pepper to taste.
  • Tear the mozzarella with your hands into small pieces. Also keep the basil pesto and fresh pasta sheets at hand.
  • Now that all the ingredients are ready, prepare the lasagna and heat the oven to 200°C (400°F).
  • Start by spreading two tablespoons of ricotta on the bottom of the baking pan, then top it with a few sheets of fresh pasta to cover the entire surface of the pan.
  • Cover the pasta with 3 tablespoons of ricotta and 1 tablespoon of pesto, spreading it out evenly. Then add the bite-sized mozzarella.
  • Continue making 4 more layers, until you have finished all the ingredients. The last layer will be made of ricotta, pesto and mozzarella.
  • Sprinkle the top with breadcrumbs and drizzle with extra virgin olive oil.
  • Bake the lasagna for about 20-25 minutes, until golden brown.
  • You can serve the lasagna immediately, or, even better, let it cool down and serve after a few hours, or the next day, quickly reheating in a hot oven.

PESTO LASAGNA RECIPE | ALLRECIPES



Pesto Lasagna Recipe | Allrecipes image

Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.

Provided by JAMON0126

Categories     World Cuisine    European    Italian

Total Time 1 hours 30 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 13

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 ounces basil pesto
30 ounces ricotta cheese
1 egg
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
9 ounces Alfredo-style pasta sauce
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  • In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
  • In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
  • Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Nutrition Facts : Calories 711.7 calories, CarbohydrateContent 53.7 g, CholesterolContent 97.6 mg, FatContent 40.4 g, FiberContent 4.4 g, ProteinContent 36.6 g, SaturatedFatContent 16.3 g, SodiumContent 1071.3 mg, SugarContent 4.4 g

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