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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If you like pesto, this is the one for you! Each lasagna noodle is filled, rolled and arranged vertically for baking. Originally from a May 1979 issue of Bon Apetit.The lasagna can be assembled a day ahead. Ingredients:
2 cups fresh basil leaves, tightly packed |
1/4 cup parmesan cheese, freshly grated |
2 garlic cloves, halved |
1 tablespoon pine nuts |
salt and pepper, to taste |
2/3-1 cup full-bodied olive oil |
1 lb ricotta cheese |
1 1/2 cups freshly grated parmesan cheese |
1 cup finely diced mozzarella cheese |
1/2 cup fresh parsley, minced |
1/2 cup green onion, minced |
1 egg yolk |
1/2 teaspoon marjoram |
1/2 teaspoon minced garlic |
1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped |
1/4 teaspoon dried oregano |
salt & freshly ground black pepper, to taste |
3/4 lb lasagna noodle, cooked al dente and cooled |
Directions:
1. For the Pesto Sauce:.
2. Combine all sauce ingredients in a blender or processor, adding enough olive oil to make a smooth, thick sauce; set aside.
3. For the Lasagna:.
4. Preheat oven to 350 degrees.
5. Spray a shallow, 2 1/2 quart baking dish with cooking spray.
6. Combine the ricotta,parmesan and mozarella cheeses, parsley, onions,egg yolk and herbs with salt and pepper to taste in large mixing bowl and blend well.
7. Spread portion of cheese filling over each lasagna noodle,
8. Roll up individually, jelly roll fashion, and stand vertically in single layer in baking dish.
9. Pour pesto over and bake, covered, 30-40 minutes or until sauce is bubbly and heated through.
10. Let stand about 8 minutes and serve with additional freshly grated parmesan cheese, if desired.
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