Pesto lasagne recipe

By Angela Boggiano

  1. Serves 6
  2. Takes 30 minutes to make, 15-20 minutes in the oven
  3. Rating

An Italian dish that's unbelievably light and so simple to prepare, the home made pesto mixes wonderfully well with the ricotta cheese.

tried and tested
Pesto lasagne

Ingredients

  1. 200g fresh basil leaves, plus extra to serve
  2. 200g toasted pine nuts, plus extra to serve
  3. 3 garlic cloves, chopped roughly
  4. 200ml fruity extra-virgin olive oil, plus 1 tbsp
  5. 100g vegetarian Parmesan, finely grated, plus extra to serve
  6. 250g tub ricotta, drained
  7. 1 tsp salt
  8. 24 fresh lasagne sheets

Method

  1. 1. Put the basil, pine nuts, garlic, a good pinch of salt and 200ml olive oil into a food processor and pulse to give a uniform and creamy consistency. Transfer to a bowl and mix in the Parmesan and ricotta.
  2. 2. Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Bring a large pan of water to the boil, then add the salt and extra oil. Boil the lasagne, 6 sheets at a time, for 2 minutes. Lift out each batch with a slotted spoon and set aside. Reserve a little pasta water.
  3. 3. Loosen the pesto with a little of the pasta cooking water. Spread a couple of tablespoons of pesto in the base of a deep 1-litre ovenproof dish. Arrange 4 lasagne sheets on top and spread with more pesto. Repeat 5 times, finishing with a layer of pesto. Bake for 15-20 minutes, until cooked through and hot.
  4. 4. Meanwhile, preheat the grill to high. Sprinkle the lasagne with the extra Parmesan and grill for a few minutes, until golden. Cut into wedges and serve garnished with a scattering of toasted pine nuts, the extra basil leaves and a green salad.

Nutritional info

Per serving: 729kcals, 60.5g fat (11.8g saturated), 21.2g protein, 26.5g carbs, 2.9g sugar, 1.3g salt

Wine Recommendation

Switch to a dry, herbaceous white such as Vernaccia, or southern Italian Greco di Tufo.

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