| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 25 min |
| Yield: | 9 servings/3 cups sauce |
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)
Instructions
- For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.
- For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.
- 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. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 503 |
| Total Fat | 38 g |
| Saturated Fat | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 70 mg |
| Sodium | 288 mg |
Reviews
This is really good. I layered some prosciutto in it. Not every layer, but most. I used homemade pasta sheets which I think made it cause you can make them really thin. Which makes this a lighter dish. I used almond milk instead of cream, which works cause of the nutty flavor. Everything else I kept the same. I will be making this again. Worth the time it takes to make.
This was so good. I added mushrooms and black olives to it.
We made this recipe last year with the no-cook noodles and it was awful, but we loved the pesto sauce! So, we gave it a try this year and we exchanged for the regular lasagna noodles – and SUCCESS!!! It was delicious and a big hit!! Next time, we will decrease the amount of olive oil…
I tried this with the no cook lasagna noodles and it was a disaster! Not enough moisture for the noodles to cook properly. My second attempt I used regular noodles, 2 batches of basil leaves and maybe half the amount of olive oil and it was delicious. Easy and quick to make!
I love this recipe! I used the no boil noodles as well… but did not have a problem with the consistency. It was so delicious! I could not believe how easy it was to make.
Love love love this recipe! It made my house smell so good! I couldn’t get enough and I can’t wait to make it again. The only thing I did differently was use no-cook pasta noodles instead of fresh, so the noodles definitely were undercooked and a little chewy. Next time I’ll either make my own or add some cooking time to make sure the noodles cook all the way. The rest of the flavors were great though.
QUESTION: Does anyone know if there are any modifications to this recipe if I am using no-cook lasagna noodles? I want to do this next week for an outdoor picnic. Thank you.
THanks
Hay que agregarle mas crema al pesto, para que salga mas salsosa.
Tambien agregarle queso mozzarella rayado entre capa y capa.
Tambien agregarle queso mozzarella rayado entre capa y capa.
This was our Easter dinner, and it was a HUGE disappointment. I knew instinctively that 1 cup of olive oil was WAY too much, but I trusted that this recipe was thoroughly vetted. Wrong. Oil slick of massive proportions. As soon as I cut into it, it oozed oil–bleh. Grateful I made side dishes and salad. The recipe has merit, but I’d at least HALVE the oil if I tried it again.