You’re in a dilemma. You love to eat pasta but you know that it probably isn’t the best thing for your diet. Trust me, you’re not alone. So what are health-conscious pasta lovers supposed to do? Well, don’t throw out the noodles just yet. Here is a great tasting and nutritional recipe for pesto lasagna.
- 8 lasagna noodles
- 3 cups fresh basil
- 8 ounces Parmigiano-Reggiano cheese, grated (2 cups)
- 1 cup extra-virgin olive oil
- 1/2 cup parsley
- 1/2 ounce pine nuts (1/4 cup)
- 2 garlic cloves
- Sea salt
- 13 ounces ricotta cheese (1 1/2 cups)
- 1 large egg
- Freshly ground pepper
- 3 ounces mozzarella, cut into small chunks
· The first thing you’ll need to do is get your oven preheated up to 425 degrees.
· Cook your noodles in a large part of boiling water. Add salt
· Drain your noodles and set them to the side.
· Combine 1 cup of Parmigiano-Reggiano cheese with 1 cup of olive oil, 3 cups of fresh basil, 1/2 cup of parsley, ¼ cup of pine nuts and 2 garlic cloves. Mix well and throw in some sea salt.
· In a medium bowl, combine 1 1/2 cups of Ricotta cheese, 1 large egg, with 1/3 cup of water. Season with sea salt and fresh ground pepper.
· In an 8-inch, square baking dish put in ¼ cup of the Ricotta and top it with 4 lasagna noodles.
· Add about 1/2 of your Pesto and spread it over the noodles.
· Add half of your remaining Ricotta.
· Add your remaining lasagna noodles
· Top off your lasagna with the remaining Pesto and Ricotta.
· Sprinkle your lasagna with Parmigiano-Reggiano and Mozzarella.
· Cover with aluminum foil and bake for 35 minutes.
· Remove the aluminum foil.
· Change the oven setting to broil and let the lasagna bake for another 5 to 10 minutes or until brown.
· Remove the lasagna and enjoy!