Lasagne Al Pesto Bianco

Title:
Lasagne Al Pesto Bianco

Yield:
1 Servings

Categories:
Cooking




Ingredients:





 1 1/2 lb Lasagne; preferably fresh


     1    Recipe white pesto


     1 tb Butter


     1 c  Freshly grated parmigiano


          -reggiano






 Fill a large pot with cold water and bring to the boil. Once it has reached


 a rolling boil, add a pinch of sea salt. When it returns to a boil, you are


 ready to cook the noodles. Cook the lasagne a few sheets at a time only


 until they are al dente. Remove each sheet with a flat slotted spoon and


 set aside, and then cook more lasagne. While they are cooking, grease a


 lasagne pan with the butter. Thoroughly stir a tablespoon of the hot pasta


 water into the White Pesto, and then spoon a little of the sauce on the


 bottom of the pan. Once the sheets of pasta are cool enough to handle (but


 not cold), place one layer of lasagne on the bottom of the lasagne pan.


 Then spoon a thin layer of the sauce on top of the noodle. Then add some


 Parmigiano-Reggiano. Continue the process, making thin layers of noodles,


 sauce, and cheese, ending with a layer of cheese. Once this is done, you


 may serve as is or bake for no more than 3 minutes in a preheated 325


 degree oven.


 


 Yield: 6 servings


 


 Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise"; Lasagne


 with White Pesto


 


 Recipe by: Cooking Live Show #9039


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997