Pesto Lasagna

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. 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.

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