My basil plant was a bit overgrown, hence the need to make fresh pesto… and with fresh pesto comes pesto lasagna..
Easy to make recipe, light and flavorful dish. This dish is perfect to make anytime of year. It’s been a Christmas Eve dinner highlight, along with a mid-Summer 115 degree day dinner. Allow it to get crispy on the top and melty on in the inside. Serve with a salad and a good glass of wine or fun cocktail.
Here’s how to make it:
Ingredients:
- Good olive oil (measure with your heart…I used about 1/3 cup)
- Oven Ready Lasagna Noodles (I used about 1/2 a box)
- 1 cup of fresh Basil (a few pieces for garnish)
- 1/4 cup of Pine Nuts (toasted)
- 4 cloves of garlic
- Salt & pepper
- 1 &1/2 cups freshly shaved Parmesan and Pecorino Romano
- 12-16 oz fresh Mozzarella sliced
- 1/4 cup flour
- Salted Butter (measure with your heart.)
- 1/2 cup of Whole Milk
- 1 tablespoon of Garlic powder
- 1/2 tablespoon of White pepper
- 1 tablespoon of Onion powder
- 1 tablespoon of Nutmeg
Recipe:
To start, make the pesto. Toast the pine nuts in a pan with oil. Once toasted add to mini food processor or mortar/pestle and then add oil, garlic, Parmesan, Pecornio Romano and Basil. Combine and then season with salt and pepper.
For the béchamel, melt butter in a pan and then add in the flour and top with onion powder, garlic powder, white pepper and combine, then add whole milk and mix until a creamy texture forms.
Preheat the oven to 350 degrees F.
To prep the lasagna, shred the Parmesan and Pecorino Romano and then slice mozzarella. Prep the pesto and béchamel. Then in a pan add a layer of béchamel and pesto, then the noodles, then béchamel and pesto, and add the cheeses and some garlic powder. Repeat while adding in two more layers of pasta and and top with pesto and béchamel then cheese and a couple dobs of butter. Top with basil.
Then bake for 30-40 minutes until the cheese is golden and melted. Let cool and then serve. Enjoy!
Love, Cass and Dax.
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