How To Make Fresh Lasagne with Pesto
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 9 fresh lasagne sheets
- 2 cups of basil leaves
- 1/2 cup of pine nuts
- 2 cloves of garlic
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of extra virgin olive oil
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Cook the lasagne sheets according to package instructions, then drain and set aside.
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In a blender or food processor, combine the basil leaves, pine nuts, garlic, grated Parmesan cheese, and olive oil. Blend until smooth to make the pesto sauce.
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In a separate bowl, mix the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, salt, and pepper.
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In a baking dish, spread a thin layer of pesto sauce on the bottom.
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Place three lasagne sheets on top of the sauce, then spread a layer of the ricotta mixture over the sheets.
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Repeat the layers, ending with a layer of lasagne sheets on top.
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Spread the remaining pesto sauce over the lasagne sheets.
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Cover the dish with aluminum foil and bake for 20 minutes.
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Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
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Allow the lasagne to cool for a few minutes before serving.
Nutrition
- Calories : 520kcal
- Total Fat : 35g
- Saturated Fat : 10g
- Cholesterol : 46mg
- Sodium : 390mg
- Total Carbohydrates : 36g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 19g
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