Pesto Lasagna

Name: Pesto Lasagna
Ingredients: 1/2 lb. lasagna noodles; 2 c. Ricotta cheese; 3/4 c. grated cheese; 1/4 c. plain bread crumbs; 1 c. pesto sauce; 2 eggs; 1/2 lb. shredded Mozzarella; 1 Tbsp. butter; 4 c. cooked spaghetti; 1/2 c. dry sherry (gives it great flavor); 2 Tbsp. butter; 8 or more slices cooked chicken, broccoli or whatever you are using; 1/2 tsp. nutmeg; Veloute Sauce; 1 c. mushrooms; 1/2 to 1 c. Parmesan cheese

16 ingredients

1 steps

Ingredients

1/2 lb. lasagna noodles
2 c. Ricotta cheese
3/4 c. grated cheese
1/4 c. plain bread crumbs
1 c. pesto sauce
2 eggs
1/2 lb. shredded Mozzarella
1 Tbsp. butter
4 c. cooked spaghetti
1/2 c. dry sherry (gives it great flavor)
2 Tbsp. butter
8 or more slices cooked chicken, broccoli or whatever you are using
1/2 tsp. nutmeg
Veloute Sauce
1 c. mushrooms
1/2 to 1 c. Parmesan cheese

Directions

1

Preheat oven to 400°. Butter a 2-quart shallow baking dish and spread the cooked spaghetti in it. Stir the nutmeg and sherry into the warm Veloute Sauce and set aside. Melt the butter in a skillet; add the mushrooms and cook, stirring until soft. Spoon half the sauce over the spaghetti. Place the chicken/broccoli and mushrooms on top and spoon on the remaining sauce. Sprinkle with the grated cheese and bake for 30 minutes.