The Pioneer Woman Tasty Kitchen
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Pesto Lasagna

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Level: Easy

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Description

This is a great lasagna for Summer. It contains no meat and there is no tomato sauce. It makes use of that great summer basil and it can either be a side dish to grilled meats or a main dish.

Ingredients

  • FOR THE LASAGNA:
  • 20 whole Lasagna Noodles (no Boil, Or Regular Noodles, Cooked)
  • 1 cup Grated Parmesan Cheese
  • ¾ cups Grated Mozzarella Cheese
  • 1 teaspoon Dried Oregano
  • _____
  • FOR THE PESTO:
  • 3 ounces, weight Parmigiano Reggiano Cheese, Cut In Chunks
  • 1-½ cup Fresh Basil Leaves, Packed
  • 1 clove Garlic
  • ¼ cups Pine Nuts
  • ½ cups Olive Oil (approximately)
  • _____
  • FOR THE BECHAMEL:
  • ¼ cups Butter
  • ¼ cups Flour
  • 1 cube Chicken Bouillon
  • 2 cups Milk (whole Or Lowfat)
  • 1 Tablespoon Grated Nutmeg
  • ¼ teaspoons Ground White Pepper

Preparation

Make the pesto:

Place the chunks of Parmigiano cheese into the food processor and process until finely ground. Add the basil, garlic and pine nuts to food processor. Process, using pulses, till finely chopped. With machine running, add the olive oil (add enough until pesto is smooth).

Make the bechamel:

In a heavy medium saucepan, melt the butter. Whisk in the flour and stir for a couple of minutes, until the flour is cooked. Add the bouillon cube and allow to dissolve. Whisk. Add about a third of the milk, slowly, and whisk over medium heat. Add the nutmeg and pepper. When the sauce is smooth, add another third of the milk and whisk. When the sauce is smooth again, add the rest of the milk and whisk until smooth. Transfer to a heat proof bowl or Pyrex cup and let cool slightly.

Assemble lasagna:

Preheat oven to 350 degrees F.

In an 8×8 pan, place about 1/3 cup of the bechamel to coat the bottom of the pan. Lay first layer of lasagna noodles (use either the no-boil noodles, or cooked regular noodles). Add enough bechamel to coat the noodles. Add some pesto and spread into the bechamel. Add a handful of the grated Parmesan. Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles. On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella. Sprinkle the oregano on top. Wrap tightly with foil (preferably Reynolds No-Stick foil).

Bake for one hour (if using regular, cooked noodles) or one hour and 15 minutes (if using no-boil noodles). Remove foil and bake for 10 minutes more, until top is golden. Remove from oven and allow to sit for 15 minutes before slicing.

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