the lasagna recipes

The Pesto Cream Lasagna

This Lasagna with pesto cream ricotta and spinach would be a vegetarian main dish by definition, although it is rich and very tasty. As a main course it is a great alternative to traditional lasagna made with a meat sauce. This vegetarian lasagna, is made by alternating two different layers of béchamel properly mixed with the pesto, and a layer of ricotta and spinach.


* 1 pound egg pasta lasagna
For the béchamel:
* Butter
* Flour
* 15% Cream
* Nutmeg powder
* 1 teaspoon salt
The pesto to add to the béchamel:
* 3 cups Pesto (the common genovese kind)
* 250 for cream of spinach and ricotta cheese
* Milk
* 1/2 cup grated Parmigiano Reggiano
* 1 small Ricotta container
* boiled Spinach, 300g or 2 cups
* 250 g grated Scamorza (provola cheese)


I-We begin the recipe
Begin by preparing the white sauce (béchamel) following our recipe, which you can do by following these instructions: béchamel recipe.

II-Fixing the mixtures for stuffing
Put the 2 / 3 (about one liter) of white béchamel sauce in a bowl and add in the pesto.
Boil spinach in salted water, then drain, let them cool, squeeze well and finely chop down to little pieces.
Mix the ricotta, the spinach, 5 tablespoons of grated provola cheese and the remaining white sauce in a bowl and mix them well together,
helping with the whisks of a mixer, gradually add some milk until the compound is soft and creamy (about 1 cup), then add salt.
So now you have the two cream mixtures that will be used to build the layers of lasagna. Take a deep lasagna pan, on its bottom pour 4 tablespoons extra virgin olive oil to grease it up, then spread also a few tablespoons of pesto cream.

III-Building the lasagna
Pre-heat the oven to 325° F.
Boil your lasagna noodles for only 3 minutes only then pull them out, just to get them started.
Place the first layer of lasagna noodles, and cover with a layer of pesto cream spread over evenly.   Spread over this pesto-cream layer some ricotta spinach mixture.  Sprinkle with the grated provola cheese;  then sprinkle with a little touch of grated Parmesan cheese.
Cover this with the second layer of lasagna, and repeat exactly the same procedure described above.
Now to do the third and last layer of lasagne, lay the noodles down, spread the cream-pesto mixture over, sprinkle with all grated cheeses you have left.
Bake the lasagna with pesto, ricotta and spinach in the pre-heated over for about an hour at 325° F and bake until the top is nice and golden otherwise keep it in the oven again for the time necessary .
If you choose to prepare this dish with fresh lasagne noodles, the cooking time is reduced by half, which is about 30 minutes.

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