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How To make Baked Lasagna with Asparagus and Pesto
1 Pound asparagus, medium-sized
1 Recipe basic pasta
rolled to thinnest setting -- on pasta machine 2 Cups salsa balsamella
1 Cup pesto sauce
1 Cup grated pecorino sardo
1/2 Cup bread crumbs
To Make Pesto Sauce: 3 Tablespoons pine nuts
2 Cups fresh basil leaves, picolo fino
1 Clove garlic
1 Pinch sea salt
1/4 Cup freshly grated parmigiano
3 Tablespoons freshly grated pecorino
5 Ounces Ligurian extra virgin olive oil
In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil.
To Prepare Baked Lasagna Dish:
Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water.
Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.
Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside.
In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately.
How To make Baked Lasagna with Asparagus and Pesto's Videos
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe
Pesto Sauce Recipe | Easy & Homemade Sauce Recipe | Italian Pesto Sauce | Kanak's Kitchen
Watch how to make Basil Pesto sauce recipe at home using fresh basil leaves. This sauce is used in most of the Italian foods. It is an easy to make, quick and delicious sauce that goes well with any kind of pasta or pizza.
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✍ Ingredients:
2 cups fresh basil leaves
1/4 cup chopped walnuts/pinenuts
Handful of cashews
3-4 garlic cloves
Salt to taste
Pepper to season
1/2 - 3/4 cup olive oil
1/4 cup dry parmesan cheese
1 tbsp lemon juice
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Pesto Asparagus Lasagna
Layered with creamy bèchamel, asparagus puree, and pesto-flavored olive oil, this lasagne is a perfect comfort dish for spring.
Get the full Pesto Asparagus Lasagna recipe here:
Learn more about our extra virgin olive oils here:
Find more Zucchi extra virgin olive oil recipes here:
ABOUT ZUCCHI 1810
Based in northern Italy, Zucchi 1810 produces extra virgin olive oil that is sustainably certified and fully traceable. With extra virgin olive oils of exceptional quality and taste, produced with transparent socially and environmentally responsible practices, Zucchi is an EVOO to feel good about.
The Forbidden Pesto
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One-Pan Scruffy Veg Lasagne | Jamie Oliver
This delicious veggie lasagne could not be easier and yet it is so delicious. With a mixture of fresh and frozen veggies you can adapt it to work whatever the season and know you'll always get great results. Rough and ready and quicker than a normal lasagne, feed friends or your family and still have minimal washing up to do! Get stuck in!
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For more nutrition info, click here:
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Asparagus Cannelloni with Coriander Pesto and Yoghurt Béchamel by Yotam Ottolenghi
Ottolenghi has given this retro dish a bit of a makeover, using the tanginess of yoghurt and the freshness of coriander and lemon to make this cannelloni light and bright.
Full recipe can be found via the @theGuardian, in @Ottolenghi Extra Good Things or via my website.
#ottolenghi #cannelloni #cooking #extragoodthings #ottolenghitestkitchen #asparagusrecipe