PESTO RICOTTA LASAGNA RECIPES
PESTO AND RICOTTA LASAGNA. ALL THE FOOD I'M FREEZING FOR ...
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
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
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
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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SALMON PESTO RICOTTA LASAGNA - PERFECT LASAGNA - SEAFOOD ...
[tabby title="Salmon pesto ricotta lasagna"]
Does creamy ricotta, tasty salmon, pasta and fresh spinach sound good for dinner? Then this salmon pesto ricotta lasagna will really hit the spot, with all those great flavours and the extra flavour hit of basil pesto. Hot and perfect for a warming meal anytime.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
Did you know: Lasagna is American spelling and Lasagne is British spelling?
Our salmon pesto ricotta lasagna swaps meats with salmon but it's worth noting the origins of this ubiquitous dish. Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.
The traditional lasagne of Naples, lasagne di Carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al Forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano. In all cases, the lasagne is oven-baked (al Forno).
Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.
Protein is needed to build and repair all the cells in your body. Ashleigh Feltham (MNutrDiet) An Italian classic with a twist. Safcol salmon is a quality seafood choice and a great source of omega 3 fat. This is an essential fat and supports optimal brain, heart, artery and eye function. Like omega 3 fat, the extra virgin olive oil is a heart-healthy fat called monounsaturated fat which increases your ‘good ‘HDL cholesterol and decreases your ‘bad’ LDL cholesterol and triglycerides. It also adds over 36 different antioxidants to fight off free radicals which can damage and cause disease to the cells of your body. This oil is also linked to improvements in blood pressure levels. Ricotta and parmesan cheese are nutrient-dense foods and a great source of calcium needed for strong bones and teeth and normal muscle contractions. Also adding to the protein, the salmon will keep you feeling fuller for longer. Protein is needed to build and repair all the cells in your body. Nutmeg adds additional immune-boosting antioxidants as does the baby spinach leaves. This vegetable also provides vitamin A to support your immune system and optimal eyesight. Also, vitamin K to allow your blood to clot normally and plays a role in creating strong bones. Folate to make and repair your DNA and important fibre for fullness and gut health. This is clearly an Italian classic with a taste-twist and health boost for your body. [tabby title="Nutritional Information"] [table id=171 /]
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If you like salmon, be sure to check out our salmon recipes page for more inspiration!
Did you know: Lasagna is American spelling and Lasagne is British spelling?
Our salmon pesto ricotta lasagna swaps meats with salmon but it's worth noting the origins of this ubiquitous dish. Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.
The traditional lasagne of Naples, lasagne di Carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al Forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano. In all cases, the lasagne is oven-baked (al Forno).
Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.
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This nutritional information has been created using the foodstandards.gov.au online tool. While every attempt has been made to ensure accuracy, it should be considered a guide only.
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- Bake in the preheated oven for about 45 minutes or until the pasta is tender and the cheese topping is golden brown. Serve hot, sprinkled with toasted pine nuts and basil leaves if using them.
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Calories 617 calories per serving
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