Lasagne al Pesto al Forno Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Serves about 12
1 lb. fresh lasagne sheets, no-boil, or dried lasagne noodles. See notes below
about 1 cup pesto. see separate recipe
about 1 cup grated parmigiano cheese
1 large zucchino (or 2 small), sliced very thin
1 package fresh baby spinach leaves
2 cups béchamel sauce (alternatively, 1 lb ricotta)
for the béchamel sauce:
2 cups milk, warmed
6 tbsp unsalted butter
3 ½ tbsp flour, sifted
pinch of grated nutmeg
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Directions: |
Directions:For the béchamel:
Melt the butter in a saucepan over low heat, add the flour and mix with a wooden spoon or whisk until you have a paste (roux).
Cook the roux a few minutes until it turns golden in color, then add the milk a little at a time, whisking constantly. Add a pinch of salt and a ½ teaspoon of grated nutmeg. Continue to stir until the sauce thickens. Set aside. Place a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming.
Preheat oven to 350º
Drizzle some olive oil on the bottom and sides of the casserole dish. Make the first layer of pasta noodles, drop a few tablespoons of pesto on top, then ladle some béchamel and spread the mixture over the noodles. Place a layer of zucchini slices. Sprinkle a handful of grated parmigiano. Add another layer of pasta, pesto, béchamel and grated cheese. To this layer spread baby spinach leaves. If you have more pasta, repeat for the third layer either with spinach or zucchini. The top layer should be the same but with no vegetables.
Cover the pan with aluminum foil and bake for about 25 minutes. Uncover and bake another 15 minutes. The lasagne should be bubbling.
Let is set about 20 minutes before serving.
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Number Of
Servings: |
Number Of
Servings:about 12 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This recipe is for fresh lasagne sheets. You can get lasagne sheets, fresh or frozen, from a pasta shop. If you can't get the fresh pasta you can use dried or no-boil lasagne noodles. Dry lasagne noodles should be parboiled, drained and set to dry on clean kitchen towels. No-boil lasagne noodles will absorb more sauce, so you might need more béchamel.
In another variation of fresh or par-boiled lasagne noodles, you can reduce the amount of béchamel and add 8 oz. ricotta to the layers.
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