Pesto Lasagna Recipe

Name: Pesto Lasagna
Prep time: 30 min
Total time: 30 min
Yield: 4-8 servings
Ingredients: 10 - 20 no-cook lasagna noodles or fresh pasta sheets, cooked OR regular lasagna noodles, cooked *; 3 ounces Parmigiano Reggiano, cut into chunks; 1-1/2 cups packed fresh basil leaves; 1 garlic clove; ¼ cup pine nuts; ½ cup olive oil; ¼ cup butter; ¼ cup flour; 2 cups milk; 1 chicken bouillon cube; 1/8 teaspoon grated nutmeg; ¼ teaspoon ground white pepper; 1 cup grated Parmesan cheese; ¾ cup shredded mozzarella cheese; 1 teaspoon dried oregano

Ingredients

10 - 20 no-cook lasagna noodles or fresh pasta sheets, cooked OR regular lasagna noodles, cooked *
3 ounces Parmigiano Reggiano, cut into chunks
1-1/2 cups packed fresh basil leaves
1 garlic clove
¼ cup pine nuts
½ cup olive oil
¼ cup butter
¼ cup flour
2 cups milk
1 chicken bouillon cube
1/8 teaspoon grated nutmeg
¼ teaspoon ground white pepper
1 cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
1 teaspoon dried oregano

	PREP TIME 30m	TOTAL TIME 30m
YIELD 4-8 servings

Instructions

Place the chunks of Parmigiano cheese into the food processor and process until finely ground. Add the basil, garlic and pine nuts to food processor. Process, using pulses, till finely chopped. With machine running, add the olive oil until pesto is smooth.
In a heavy medium saucepan, melt the butter. Whisk in the flour and stir for a couple of minutes, until the flour is cooked. Add the bouillon cube and allow to dissolve. Whisk. Add about a third of the milk, slowly, and whisk over medium heat. Add the nutmeg and pepper. When the sauce is smooth, add another third of the milk and whisk. When the sauce is smooth again, add the rest of the milk and whisk until smooth. Transfer to a heat proof bowl or Pyrex cup and let cool slightly.
Preheat oven to 350 degrees F.
In an 8x8 pan, place about ? cup of the bechamel to coat the bottom of the pan.
Lay first layer of cooked lasagna noodles.
Add enough bechamel to coat the noodles.
Add some pesto and spread into the bechamel. Add a handful of the grated Parmesan. Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles. On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella.
Sprinkle the oregano on top. Wrap tightly with foil (preferably Reynolds Non-Stick foil or spray the foil with non-stick cooking spray on the side facing the lasagna).
Bake for one hour (if using regular, cooked noodles) or one hour and 15 minutes (if using no-boil noodles). Remove foil and bake for 10 minutes more, until top is golden.
Remove from oven and allow to sit for 15 minutes before slicing so that it doesn't fall apart.