Creamy Pesto Lasagna

This was the main course for my Italian themed Sunday dinner. It was, quite frankly, one of the best lasagnas I've had. I made a few mistakes with this recipe that I won't repeat when I make it again - and I'll fill you in on those.

Like the Creamy Pesto Spread, don't use store bought pesto. It just doesn't have as good of a flavor as homemade pesto. Homemade pesto is so easy to make that it's worth the extra effort.

What I did wrong with this?

The recipe calls for the no-boil lasagna noodles. The last time I had used these noodles I made the lasagna early in the day and let it sit before cooking it. The  noodles were gummy and gross. To avoid that, I baked the lasagna in the morning and let it sit then "heated it up". It was too dry but the noodles were delicious. I think the best way to use those noodles and NOT have a dry lasagna is to make the lasagna, bake it and eat it all at the same time.

When I make this again, I'd also double the béchamel sauce as I think that would help with the dryness of the lasagna. I made a quick red sauce - a recipe I made up on the fly - and served it with the meal so people could put it over their lasagna if they wanted. That was a good call to deal with the dryness of the lasagna.

Oh and regarding the package of no-boil noodles, I bought two boxes because I wasn't sure how many was in the box. The recipe makes it sound like one box would be fine, but I needed one more noodle to finish the 9X13 pan.

Creamy Pesto Lasagna
Recipe from Cuisine at Home

Photo courtesy of Cuisine at Home

Serves 12

For Béchamel:
4 T unsalted butter
1/4 flour
3 c whole milk
1/4 tsp nutmeg
1/2 c purchased refrigerated pesto (again, make your own)
salt and pepper

For lasagna:
1 package whole ricotta cheese (15oz)
1 c grated parmesan cheese
1/2 c purchased refrigerated pesto
12 dry, flat, no boil lasagna sheets
3 c rotisserie chicken
4 c mozzarella cheese, shredded; divided

Preheat 350F.

For the béchamel, melt butter in a large skillet over medium heat. Whisk in flour and cook 2 minutes.

Slowly whisk in milk and nutmeg (I put the nutmeg in the milk); bring to a simmer slowly, and cook for 2 minutes more. Off heat stir in 1/2 c pesto; season with salt and pepper.

For lasagna, stir together ricotta, parmesan and 1/2 c pesto; season with salt and pepper.

Spread 2/3 c béchamel in bottom of a 9X13 baking dish. Lay 3 lasagna sheets side by side (it just dawned on me the sheets should go in the pan horizontally instead of vertically. This makes more sense and means you'll only need one package of noodles.) Top noodles with 1/3 c ricotta, 3/4 c chicken, 2/3 c béchamel and 3/4 c mozzarella. Repeat layering three more times, topping the final layer with 1 1/2 c mozzarella. Cover lasagna with foil.

Bake lasagna until bubbly, about 45 minutes. Remove foil and bake for another 15 minutes more. Let lasagna rest for 15 minutes before serving.

Asparagus & Prosciutto Salad

I made a choice to make this as a warm side dish instead of a salad. It was delicious. The flavors meld so well together warmed that I'm glad I made that choice. 

I do think, however, it would be a super refreshing salad during the summer.

At the end of the day, it was delicious all the way around. The vinaigrette really adds flavor to the asparagus. I'll be making this one again for sure.

I did modify one thing. Prosciutto was a bit too spendy for this unemployed host, so I opted for chopped pancetta (it was on sale).

Asparagus and Prosciutto Salad
Recipe from Cuisine at Home
Serves 6

Photo courtesy of Cuisine at Home

4 oz thinly sliced prosciutto, cut into 1/4" strips
1 T olive oil
3 T each fresh lemon juice and olive oil
2 tsp minced fresh garlic
1 1/2 tsp Dijon mustard
salt and pepper to taste
2 bunches asparagus, trimmed and cut sharp on a diagonal
1 c Parmigiano-reggiano cheese, shaved
3/4 c thinly sliced shallots

Cook prosciutto in 1T olive oil in a large skillet until crisp; transfer to a paper towel lined plate.

Whisk together lemon juice, 3 T olive oil, garlic, Dijon, salt and pepper.

Slice asparagus on the bias; keeping the tips intact.

For a cold salad: blanch the asparagus and let it cool. Toss in the prosciutto and shallots. Dress with vinaigrette and refrigerate. Toss the cheese in prior to serving.

For a side dish: After you've cooked the prosciutto, toss in the shallot to soften. Toss in the asparagus and cook to your desired doneness; about 4 minutes. Toss in the vinaigrette and let it cook for just a bit. Remove from the heat and put in a bowl, sprinkle with the cheese.

Creamy Pesto Cheese Spread

This past Sunday dinner I did an Italian theme. I'm prepping for me very soon vacation to Italy and other locals.  I think I was born Italian in another life. It's a food group I just love.

I made three dishes for this Sunday dinner:
1. Cream Pesto Cheese Spread - Appetizer
2. Creamy Pesto Lasagna
3. Asparagus & Prosciutto Salad

I can't even pick my favorite. They were all so good.

This appetizer I got a bit carried away with the garlic. The recipe calls for bottled garlic, but I'm not a fan so used real garlic. I think the clove I used was, perhaps, too big. Let's just say there were no vampires in the house last night.

Creamy Pesto Cheese Spread
Recipe from MyRecipes.com

Photo courtesy of MyRecipes.com

Serves: 9

8 oz fat free cream cheese
1/3 c shredded provolone cheese
3 T light mayonnaise
1/2 tsp salt
1/2 tsp pepper
1/2 tsp bottled minced garlic
2 T pesto sauce, divided
1 T thinly sliced basil leaves

Note about Pesto: Making pesto is super easy. I highly recommend making your own pesto.  If you do purchase store bought, buy the pesto in the refrigerated section not off the shelf by the pasta.

Combine the first 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth.

Line a 10oz custard cup (or bowl) with plastic wrap. Spread 1/3 cheese mixture into bottom of the prepared dish. top with 1 T pesto (make sure it reaches the sides so you can see it when you flip it over). Repeat with the procedure with 1/3 cheese mixture and remaining pesto; ending with cheese mixture. It'll make three layers of cheese and two of pesto.

Cover the plastic wrap and chill for 8 hours or overnight.

Uncover and invert spread onto a serving plate; remove plastic wrap. Sprinkle sliced basil over top of the spread. Serve with baguette or crackers.