Pesto Lasagna

Peter Maluk gave me this recipe - and it is fantastic.

Pesto Lasagna
Pesto Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pesto:

  • 5-6

    cloves young garlic; or 3-4 cloves mature garlic

  • Coarse Salt

  • Whole black peppercorns

  • 4

    cups roughly chopped fresh basil leaves

  • 3/4

    cup virgin olive oil

  • 1/2

    cup lightly toasted pine nuts

  • 2/3

    cup Parmesan and Pecorino Mixed

  • Bechamel Sauce:

  • 3

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 3

    cups half and half

  • 1

    cup heavy cream

  • Salt and pepper

  • Nutmeg

  • Bouquet garni (Thyme, parsley, bay leaf, black peppercorns, onion, and garlic)

  • 2

    -egg pasta dough

  • 1/3

    cup Parmesan and bread crumbs

  • 2

    tablespoons sweet butter

Directions

Make the pesto by combining all ingredients in food processor. To make the bechamel sauce, melt the butter in a saucepan, and when it is gently foaming add the flour and whisk together. Cook the roux over low heat for five minutes or so, stirring frequently with a wooden spoon. Be careful not to let the flour brown. Turn off the heat and let it cool a little. Combine the half and half and cream and heat them almost to the boiling point. Pour them into the roux, in a steady stream, whisking all the while until the mixture is smooth. Season with salt and pepper and a subtle amount of nutmeg. Make a bouquet garni of a few sprigs each of thyme and parsley, a bay leaf, a few black peppercorns, a slice or two of onion, and 3 or 4 cloves of garlic. Wrap these ingredients in a piece of cheesecloth and tie it with a string. Put the bouquet garni and the bechamel in the top of a double boiler, cover, and let it simmer for an hour or so, stirring occasionally as it cooks. Remove it from the heat and let it cool while you cook/prepare the pasta. Remove the bouquet garni from the bechamel and blend the two sauces together(pesto and bechamel). Layer the lasagna noodles with a light even coating of the sauce; repeat layers of pasta and sauce until the dish is filled. These quantities will fill a dish approximately 12 by 9 by 2 inches. Cover the top layer with a layer of Parmesan and fresh bread crumbs and dot with butter. Cover with foil and bake in a 350 degree oven for 15-20 minutes, then remove the foil and bake another 15 minutes, or until the cheese and bread crumb top is golden brown. Let the lasagna cool slightly before serving.

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