Our daughter Brenda and I love to make this Pesto Lasagna dish and every time we make it we are determined to write down the recipe. So Bren this one's for you and as you know we make it a little different every time depending on what ingredients we decide to use.
You can make this with just vegetables, but this is our favorite...And remember to make it your own!
Preheat the oven
to 375 decrees
•
1 box
of Oven Ready No boil lasagna - they are thinner than regular Lasagna & quicker and easier as well to make.
•
2
cooked chicken breasts cut into bite size pieces
–
Or 1/2
lb cooked ground sausage, ground chicken or ground turkey
•
8
ounces cleaned and sliced mushrooms
–
I like
cremini mushrooms full of flavor and texture, you can use any kind
•
1/2 lb
fresh spinach cleaned and dried, ½ of a bag
•
1
large or 2 medium zucchini/summer squash
–
Rinse,
dry and sliced about ¼ inch thick or less
•
1 28
oz can of diced tomatoes
•
1 15 ounce container of ricotta cheese
•
4 cups
of mozzarella cheese
–
Or 4
cups pre-shredded Italian cheeses
•
¼ cup Parmigianino
Reggiano cheese, grated
•
1 egg
•
Salt
and pepper
•
1/2
teaspoons Italian Seasoning, you can always add more
Pesto ~ You can use pre-made as well
2 handfuls of
fresh basil, about 1 loose cup
1 cup olive oil
4 fresh garlic
cloves peeled
¼ cup of walnuts
I like to toast my walnuts or you can
use pine nuts
¼ cup parmesan
cheese
~Sometimes I add a
pinch of sugar if the pesto is too tart
Place in the
blender and pulse until smooth
In a large mixing
bowl crack the egg and whisk. Fold in Ricotta and 3 cups mozzarella. Add 1/3 of
the pesto and blend together
In another bowl
add the zucchini and toss with 1/3 of the pesto
Spray a 9 x 13
baking dish with non-stick spray
Layer 1 ~ Cover the bottom of the prepared baking dish with 1/3 of
the diced tomatoes
Top with 3 sheets
of the lasagna and using a third of the cheese mixture spread over 3 of the
lasagna sheets, they will expand as they cook
I hold the sheets in my hand and spread the
cheese very carefully so you don’t break the lasagna sheets
In a bowl mix the
chopped chicken with 1/3 of the pesto and
1/3 of the diced tomatoes. Spread over the lasagna sheets
Layer 2 ~ Top with 3 sheets of the lasagna and using a third of the
cheese mixture spread over 3 of the lasagna sheets
Add the fresh spinach
and top with mushrooms
Cover with 1/3 of
the tomatoes and 1/4 teaspoon Italian seasoning
Layer 3 ~ Top with 3 sheets of
the lasagna and using a third of the cheese mixture spread over 3 of the
lasagna sheets
Add 1/3 of the
tomatoes and 1/4 teaspoon of Italian seasoning to the zucchini, salt and
pepper, mix then place over the lasagna
sheets
Cover with the remaining
cup of mozzarella cheese
Cover with foil
and bake for 30 minutes, remove the foil and continue to back for 15 minutes. I
check with a knife to make sure the Lasagna sheets are soft and done
Remove from oven,
let sit for few minutes, slice and serve
Crusty sour dough
or French bread are perfect with this dish
Just Cook Something! Enjoy, Cheers! Kary
~
What is your favorite lasgana recipe?
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