Ingredients and Weight - 12 lasagna noodles (8 ounces) - 1 cup fresh basil, packed (or 1/2 cup dried) - 1/2 cup toasted pine nuts - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1/4 cup olive oil - Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
1 cup ricotta cheese
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps 1. Preheat oven to 375°F (190°C). 2. To make the pesto, combine the basil, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until finely chopped. With the motor running, gradually add the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. 3. To make the meat sauce, brown the ground beef in a large skillet over medium heat. Drain off any excess grease. Add the onion and garlic to the skillet and cook until softened. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 20 minutes, or until the sauce has thickened. 4. To assemble the lasagna, spread 1/2 cup of the pesto on the bottom of a 9x13 inch baking dish. Top with 4 lasagna noodles. Spread with half of the meat sauce. Repeat the layers. 5. In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Spread the mixture over the lasagna. 6. Bake for 45 minutes, or until the lasagna is heated through and the cheese is melted and bubbly. Let stand for 10 minutes before serving.
Nutritional Information: - Calories: 450 per serving - Fat: 20 grams - Protein: 30 grams - Carbohydrates: 50 grams
Dish Characteristics: - Rich and flavorful - Creamy and cheesy - Easy to make and perfect for a crowd
User Comments: - "This lasagna is amazing! The pesto sauce adds a unique and delicious flavor." - "I love the combination of the meat sauce and the pesto. It's the perfect comfort food." - "This is the best lasagna I've ever had. It's so easy to make and always a hit at parties."
Special Precautions and Tips: - If you don't have fresh basil, you can use 1/2 cup of dried basil instead. - To make the lasagna ahead of time, assemble it and refrigerate for up to 24 hours before baking. When ready to serve, let it come to room temperature for 30 minutes before baking. - For a vegetarian version, omit the ground beef and use extra vegetables in the meat sauce.