How to Cook Tasty Pesto Lasagna

Pesto Lasagna. Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese. Spread half of the pesto over the noodles, then half of the ricotta. The richness of three kinds of cheese - Parmesan, ricotta, and mozzarella - contrasts beautifully with a creamy basil pesto and supple greens in this lasagna.

This is a great meal for entertaining, just make ahead, and bake up before guests arrive! Lay first layer of lasagna noodles. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. You can have Pesto Lasagna using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Pesto Lasagna

1. Prepare 1 box of lasagna noodles.
2. It's 52 oz of basil pasta sauce.
3. You need 2 cup of ricotta cheese.
4. Prepare 2 cup of shredded mozzarella cheese.
5. It's 1 cup of shredded Parmesan cheese.
6. Prepare 2 of eggs.
7. It's 1 lb of ground beef.
8. You need 2 tsp of pesto, heaping.

Sprinkle with the Parmesan and pine nuts. 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. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.

Pesto Lasagna step by step

1. Preheat oven to 350° F..
2. Brown beef, can substitute ground turkey..
3. Combine ricotta cheese, 1 cup mozzarella, 1 cup Parmesan, and eggs..
4. Mix browned meat, pasta sauce, and pesto..
5. In 9x13 pan, spread 1 cup of meat sauce on bottom, then add a layer of noodles (approximately 1/3).
6. Spread half of the cheese mixture over noodles..
7. Spread 1/3 of remaining meat sauce over cheese mixture, add a layer if noodles..
8. Spread remaining cheese mixture over the noodles..
9. Spread half of remaining meat sauce over cheese mixture, add last layer of noodles..
10. Spread remaining meat sauce over noodles, cover in tinfoil and cook for 1 hour..
11. Sprinkle remaining cheese on top and cook for an additional 5 minutes without tinfoil or until cheese begins to bubble..

Cover with foil and bake until the rolls are heated through. Sliced polenta is layered with marinara sauce and pesto, and topped with mozzarella cheese and pine nuts for a beautiful (and quick!) vegetarian main dish. Pesto comes from the Italian city of Genoa. Fresh basil, garlic parmesan cheese, pine nuts and olive oil are pounded together to form an uncooked sauce. Pesto is traditionally used on pasta, but it's also delicious with fish, meat and poultry.

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