Best Easy Lamb And Pesto Lasagne Recipes

PESTO LASAGNA

Pesto Lasagna image

Provided by Aida Mollenkamp

Time 1h

Yield 9 servings/3 cups sauce

Number Of Ingredients 10

Ingredients

4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup extra-virgin olive oil
3/4 cup heavy cream
1/3 cup toasted pine nuts
8 medium garlic cloves, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons kosher salt
1 pound fresh lasagna noodles, cooked and drained
1 cup finely grated Parmigiano-Reggiano (about 1-ounce)

Steps:

For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.
For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.
Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.

PESTO LASAGNA

Pesto Lasagna image

Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.

Provided by JAMON0126

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 ounces basil pesto
30 ounces ricotta cheese
1 egg
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
9 ounces Alfredo-style pasta sauce
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g

EASY LAMB AND PESTO LASAGNE

Easy Lamb and Pesto Lasagne image

I literally threw this together at the last minute when my husband was coming home early from work one night. We really enjoyed it, and I hope you do as well. This could easily work with beef, it's just that I had ground lamb on hand that evening, and we both liked the flavor.

Provided by KVasanth

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

2 red onions, chopped
2 garlic cloves
1 tablespoon olive oil
1 1/2 lbs lean ground lamb
2 teaspoons dried Italian herb seasoning (mine has fennel, basil, oregano, red pepper flakes, and rosemary)
1 teaspoon oregano (we like oregano, so I add extra)
1 (8 ounce) jar tomato sauce
2 teaspoons balsamic vinegar
1/4 teaspoon sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt (roughly)
1/4 teaspoon black pepper
1/2 cup fresh basil leaf
5 garlic cloves
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups low fat cottage cheese
1/2 cup parmesan cheese, grated
lasagna noodle
8 ounces mozzarella cheese, sliced
1/2 cup parmesan cheese

Steps:

Preheat oven to 350°F.
Meat sauce:.
Saute onions and garlic until translucent.
Add lamb and seasonings, incorporating into onion mix; brown.
Drain off any additional fat the lamb throws.
Add jar of sauce, balsamic, sugar and cayenne pepper.
Season with salt and pepper to taste.
Cheese sauce:.
Put basil leaves, garlic, olive oil and salt in a Cuisinart; pulse until pesto consistency.
Stir pesto into cottage cheese, season with any additional salt and pepper to taste.
Assembly:.
It's really up to you, I usually do meat- mozzarella -noodles -cottage cheese- noodles- meat- mozzarella- parmesan.
Cover with foil and bake 20 minutes, then uncover and bake until golden and bubbly.

Nutrition Facts : Calories 635.8, Fat 44.5, SaturatedFat 20.8, Cholesterol 133.6, Sodium 1260.2, Carbohydrate 12.4, Fiber 1.4, Sugar 4.2, Protein 45.2