Pesto Lasagna

Here’s a fresh and unique alternative to a traditional Italian dish.

Because the filling between each layer of noodles is not as thick and dense as a traditional cheese and/or meat filling, you are going to end up with more layers of noodles to fill the dish, approximately 10-12 deep.

Instead of making fresh pesto, I decided to use Bellino brand Pesto Sauce with Olive Oil. It’s a good alternative to home made – tasty, all natural and no preservatives. One jar equals approximately one cup. For a great fresh pesto, be sure to check out Ina Garten’s recipe. It makes 4 cups, so be sure to refrigerate leftover pesto for future use.

For 8×8 dish (serves 4):
1 box uncooked lasagna noodles
2 cups pesto (or 2 jars Pesto Sauce)

For 9×15 dish (serves 6-8):
1-1/2 boxes uncooked lasagna noodles
3 cups pesto (or 3 jars Pesto Sauce)

1/2 cup grated parmesan or pecorino romano cheese

Preheat oven to 385º and set pasta water to boil.

Salt the boiling pasta water, add a spoonful of oil to it so the sheets won’t stick. Add the pasta, three noodles at a time. Cook until al dente, remove the noodles with a slotted spoon, then place on a clean cloth or piece of wax paper to dry.

Melt a dab of butter in a hot serving dish, then lay down a layer of pasta, spread a thin layer of pesto, then lightly sprinkle the pesto with grated cheese. Continue alternating pasta, pesto and sprinkle of cheese until all is used up. Heat, uncovered for 25 minutes. Remove from oven, cover loosely with foil and let sit for 15 minutes before slicing and serving.