Lasagna al pesto
Finally back into posting a recipe ... yes we missed cooking after one month of eating always in restaurants. And we definitively need a diet. To be fair, this dish was made before we left as today we did something else. But I prefer to post this one as it is really tasty and I do not want to forget about it. Elke found it in a Belgian magazine and, actually, she prepared it with some little adaptation here and there from me. Do not be put off by the pesto ... and I say this especially to my italian friends. It is really nice ... despite not being the best dish while on diet (as one portion isn't that much ...)
Serves: 6 as main course
FlexiPoints: 8
Suggested wine: This recipe is a kind of a easy one. A crisp and fresh white would go as well as a bubbly or a light red. Just avoid old or heavy red wines.
Special equipment: Blender or similar robot
Ingredients:
100g Parma ham
10 dried lasagna sheets
400g mozzarella
60g grated Parmesan cheese
6 large tomatoes
3 shallots
3 garlic gloves
30g pine-nuts
5g fresh parsley
5g fresh basil
100ml passata (tomato juice)
100g concentrated tomato puree (tomato paste)
8 tbsp olive oil
Salt and pepper to taste
Ingredient note: The lasagna sheets I suggest are the dried ones instead of fresh ones. The recipe uses a quite watery sauce which will get denser thanks to the pasta absorbing the water. You can use fresh pasta, but you might need to cook the sauce longer to make it thicker.
How-to:
1. Make a pesto in a blender using the parsley, basil, 4 tbsp of oil, the parmesan cheese and the pine-nuts. Season with some salt and pepper to taste.
2. Discard the seeds from the tomatoes and cube the rest. Make a sauce by cooking the tomato cubes with the passata, the concentrated tomato juice. the remaining oil and the (peeled) pressed garlic on medium heat for 15’. Stir occasionally. Season with salt. Discard the garlic and let cool down.
3. Slice the shallots finely and the mozzarella. Grease an oven-pot with some tomato sauce and make layers of lasagna sheet, tomato sauce, shallot and mozzarella. Distribute the pesto on last lasagna layer and, then, lay on top the ham in stripes and (if left) some mozzarella.
4. Bake in an hot oven at 180C for 30’. Serve warm.
Serves: 6 as main course
FlexiPoints: 8
Suggested wine: This recipe is a kind of a easy one. A crisp and fresh white would go as well as a bubbly or a light red. Just avoid old or heavy red wines.
Special equipment: Blender or similar robot
Ingredients:
100g Parma ham
10 dried lasagna sheets
400g mozzarella
60g grated Parmesan cheese
6 large tomatoes
3 shallots
3 garlic gloves
30g pine-nuts
5g fresh parsley
5g fresh basil
100ml passata (tomato juice)
100g concentrated tomato puree (tomato paste)
8 tbsp olive oil
Salt and pepper to taste
Ingredient note: The lasagna sheets I suggest are the dried ones instead of fresh ones. The recipe uses a quite watery sauce which will get denser thanks to the pasta absorbing the water. You can use fresh pasta, but you might need to cook the sauce longer to make it thicker.
How-to:
1. Make a pesto in a blender using the parsley, basil, 4 tbsp of oil, the parmesan cheese and the pine-nuts. Season with some salt and pepper to taste.
2. Discard the seeds from the tomatoes and cube the rest. Make a sauce by cooking the tomato cubes with the passata, the concentrated tomato juice. the remaining oil and the (peeled) pressed garlic on medium heat for 15’. Stir occasionally. Season with salt. Discard the garlic and let cool down.
3. Slice the shallots finely and the mozzarella. Grease an oven-pot with some tomato sauce and make layers of lasagna sheet, tomato sauce, shallot and mozzarella. Distribute the pesto on last lasagna layer and, then, lay on top the ham in stripes and (if left) some mozzarella.
4. Bake in an hot oven at 180C for 30’. Serve warm.
Labels: main course, pasta
posted by The Food Traveller at 8:23 PM
10 Comments:
che buona questa lasagna!! ora ho appena fatto colazione e mi starebbe stretta... :-)) però s'ha da provare! la colazione è stata un relax: un posticino qui a milano, nuovo, e molto pacato... quando sono entrata stamattina alle 8 la musica di allevi riempiva le stanze, e solo questo m'è bastato come buongiorno! buongiorno anche a te!
Buon giorno!
Io invece sono stato svegliato da mia moglie che usciva per andare a lavoro. E si ... lei esce prima di me per prendere il treno e io faccio il pigro e vado a lavoro comodamante in macchina. Difficile ri-abituarsi dopo un mese di vacanza.
ottima sembra, e sarà sicuramente buona!
the cheese crust looks so fantastic , charred to perfection and i simply love anything with pesto !this dish looks just right for me .
Thanks.
Let me know if you try it. My wife would be happy as this is a dish she has done so far ... I only helped here and there.
This looks really tasty, I hope to try making it some day. Lasagne, pesto, cheeses and parma ham - what's not to love?
One question - what is "concentrated tomato juice" as opposed to regular tomato juice?
Who's put off by pesto? Not me!!!! I love this! Thanks for sharing.
Teadust - thanks! Concentrated tomatoes looks like a thick paste based on tomatoes. It is very strong in flavor and works best in order to cook the sauce for less time still giving a sticky feeling.
Manggy - Thanks!
Great recipe, I stumbled on your site through Tastespotting.
I made this dish tonight - changed the sauce a little bit, and I added some more basil to my pesto - but it was really fantastic. I might use just a little bit less pesto in the lasagna next time, as I think the tomato flavour was slightly inhibited, but it really was delicious. Thanks so much!
Sam
Teadust -- I'm not sure where you are, but in the US the concentrated tomato juice is called tomato paste, in the UK tomato purée.
Sam- I love to hear when people mak the recipe and change it more to their liking!
True, that should have been paste instead of juice. I am fixing it. Thanks!
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