Mazzagne Al Pesto (Matzo Lasagna with Pesto Sauce)

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Top-ranked recipe named "Mazzagne Al Pesto (Matzo Lasagna with Pesto Sauce)"

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Try this Mazzagne Al Pesto (Matzo Lasagna with Pesto Sauce) recipe, or contribute your own. "Herbs" and "Italian" are two tags used to describe Mazzagne Al Pesto (Matzo Lasagna with Pesto Sauce).


Ingredients

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1/2 c Walnuts
1 c milk
3/4 c Extra-Virgin Olive Oil
1 c Hot milk
6 tb Passover cake meal
3/4 c Grated Italian Parmesan
Salt
6 lg Sprigs Italian parsley,
8 tb (1stick) unsalted butter
1 c Ricotta cheese (can
8 Egg matzos
1 c Firmly packed fresh basil

Original recipe makes 1 Servings

Servings  

Preparation

There was a very interesting article and interview with Edda Servi Machlin, author of the two-volume "Classic Cuisine of the Italian Jews", Giro Press, Box 203, Croton-on-Hudson, NY 10520, in Sundays Philadelphia Inquirer. I am posting the two recipes which were featured in the article. Pulse basil in bowl of food processor with parsley and garlic until finely chopped. Add nuts and pulse few seconds longer (you will want some "crunch" in sauce). Transfer to bowl. Add oil and cheese and stir to combine. Season to taste with salt and pepper. Let pesto sauce stand at room temperature at least 1 hour before using. Meanwhile, heat butter and cake meal in saucepan and cook 2 minutes, stirring frequently. Add hot milk all at once and cook 2 minutes longer, stirring vigorously with wire wisk. Add ricotta cheese and simmer, stirring, until ricotta is almost completely melted. Coat bottom of deep 8-inch square baking dish, which should be slightly larger than the matzo, with 1 tablespoon pesto sauce. Make alternate layers with matzo, pesto sauce, then dollps of ricotta sauce. Continue to make layers until all ingredients are used, ending with ricotta sauce. Use spatula to spread sauce evenly over top. Pour remaining 1 cup milk over top. Cover with foil. Bake at 350 degrees for 30 minutes or until bubbling. Cut into 8 squares. Serve immediately with salad. Makes eight servings. Adapted from "The Classic Cuisine of the Italian Jews, II". Nutritional data per serving: Calories, 537; protein, 15 grams; carbohydrates, 34 grams; fat, 39 grams; cholesterol, 68 milligrams; sodium, 277 milligrams. Posted to EAT-L Digest 13 Apr 97 by Jean Jones on Apr 14, 1997

Calories Per Serving: 11871 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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