Pesto Lasagna

From Yankee Magazine's Fruits of Fall 2000

Pasta Recipes

Yield: 6 side-dish servings

Pesto Sauce

• 1/2 pound lasagna noodles (cooked to package directions)
• 2 cups fresh basil leaves
• 3 cloves garlic, minced
• 1/2 cup pine nuts
• 1/4 cup Italian parsley
• 1/2 teaspoon salt
• 1/2 cup virgin olive oil
• 1/4 cup grated Parmesan cheese

Prepare sauce: Put basil, garlic, pine nuts, parsley, salt, and oil into blender or food processor and blend into a smooth paste. Add Parmesan cheese and process a few seconds more.

Filling:

• 1 cup ricotta cheese
• 1 egg
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1/2 pound shredded mozzarella cheese

Prepare filling: In a mixing bowl, beat the ricotta, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella, and 1/2 cup Pesto Sauce (save any leftover sauce in a covered glass jar in the refrigerator for use at some other time).

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and place in it one layer of cooked lasagna noodles. Cover with ricotta-pesto mixture and then another layer of lasagna noodles. Sprinkle top layer with remaining mozzarella cheese and remaining Parmesan cheese. Bake for 25 minutes.

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