Pesto Lasagna

Name: Pesto Lasagna
Ingredients: 4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn; 2 cups finely grated Parmigiano-Reggiano (about 2 ounces); 1 cup extra-virgin olive oil; 3/4 cup heavy cream; 1/3 cup toasted pine nuts; 8 medium garlic cloves, peeled; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons kosher salt; 1 pound fresh lasagna noodles, cooked and drained; 1 cup finely grated Parmigiano-Reggiano (about 1-ounce)

10 ingredients

8 steps

Ingredients

4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup extra-virgin olive oil
3/4 cup heavy cream
1/3 cup toasted pine nuts
8 medium garlic cloves, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons kosher salt
1 pound fresh lasagna noodles, cooked and drained
1 cup finely grated Parmigiano-Reggiano (about 1-ounce)

Directions

1

For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute.
2

Add remaining ingredients and process until evenly blended, about 1 more minute.
3

Taste and adjust seasoning, as desired.
4

For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.
5

Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit.
6

There should be about 10 to 12 layers.
7

Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes.
8

Let sit at least 20 minutes before serving.