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Name: Lasagne Al Pesto Bianco
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Recipe white pesto; 1 tb Butter; 1 c Freshly grated parmigiano; 1 1/2 lb Lasagne; preferably fresh

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INGREDIENTS

1 Recipe white pesto
1 tb Butter
1 c Freshly grated parmigiano
1 1/2 lb Lasagne; preferably fresh

Servings

INSTRUCTIONS

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

NOTES

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Lasagne Al Pesto Bianco

1 Recipe white pesto
1 tb Butter
1 c Freshly grated parmigiano
1 1/2 lb Lasagne; preferably fresh

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"  <jfreeman@comteck.com> on Dec 19, 1997

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Nutrition

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Serving Size: 1 Serving (695g)
Recipe Makes: 1 Servings

Calories: 102
Calories from Fat: 102 (100%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.4g
Cholesterol 30.5mg		9 %
Sodium 81.7mg		3 %
Potassium 3.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 102

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