Pesto Lasagna Recipe

Hi, everyone i hope you and all of your loved ones had a safe and Happy New Years! I am writing a book about Apple Recipes, that will be coming out very shortly. This is your basic Pesto Lasagne with Havarti Cheese. Have you ever made any kind of lasagna? If so, you know how fun that you have making this Italian Classic recipe. Here are a very different ways to fix this classic dish- ricotta lasagna, you can spic it up with Mexican lasagna.

If you have a garden and have a lot of vegetables you can fix a lasagna vegetable recipe. Do you like seafood? Don’t wait try seafood lasagna, or crock pot lasagna. Their is a lasagna dish out there for you, you can try beef and mushroom lasagna. Theirs even a recipe for chicken and pesto lasagna.

Just cook and enjoy that’s all that matter’s! Have fun relax and start cooking! Let me know how you enjoyed this recipe. Do you have a question? Just ask I’m here for you.

Ingredients:

2 cups parsley sprigs, packed

1/2 cup vegetable oil

2 tablespoons soy sauce

2 cloves garlic

1/2 cup chunked onion

1 tablespoon basil

1 can (8 ounces) tomato sauce

2 teaspoons soy sauce

1/2 teaspoon oregano, crumbled

1 package (8 ounces) wide lasagna noodles, cooked according to package directions, omitting salt

3/4 pound Havarti cheese, thinly sliced

Directions:

1. Combine parsley, oil, 2 tablespoons soy sauce, garlic, onions, and basil in blender. Whir on-and-off fashion until smooth, scraping sides with rubber spatula when blender is off. Set aside.

2. Combine tomato sauce, 2 teaspoons soy sauce, and oregano.

3. In the following order, place one-third of noodles evenly 1-1/2 – quart baking pan. Spread all of pesto sauce over noodles. Top evenly with layers of one-third more noodles, two-thirds cheese, remaining noodles, tomato sauce mixture, and remaining one-third cheese.

4. Cover with foil; bake in 350 Degree F. oven for 40 minutes.  Let stand 5 minutes before serving.

Srevings: 4 to 6

Prep. Time: About 10 to 12 minutes

Cook Time: 40 Minutes

Total Time: 50 to 52 Minutes, plus 5 minutes for cooling

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