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Pesto Lasagna

(Serves 8)

1-1/2 cups fresh basil leaves
1/3 cup olive oil
1/3 cup pine nuts
1/3 cup Parmesan cheese, grated
3 garlic cloves

3/4 pound Italian sausage, removed from casings
3/4 pound ground beef
12 ounces mushrooms, sliced
1 onion, sliced
1/2 cup chopped green pepper
2 garlic cloves, minced
1 (28 ounce) can chopped tomatoes, drained
1 (6 ounce) can tomato paste
1/2 cup sliced black olives
2-1/2 cups pesto
1 pound  ricotta cheese
9 dry lasagna noodles
1 pound mozzarella cheese, grated
1/2 cup Parmesan cheese, grated


To make the pesto:
Combine the basil, olive oil, pine nuts, Parmesan, and garlic in a food
processor.  Puree until smooth. Set aside.

Combine sausage, beef, mushrooms, onion, pepper, and garlic in a large
saucepan over medium heat.   Break up the sausage and beef with a fork.
Sauté until the onion is translucent, about 15 minutes.  Drain off any liquid.
Add the tomatoes, tomato paste, and olives.  Reduce the heat to low, cover,
and simmer 1 hour.

Preheat the oven to 350 degrees F.  Combine pesto and ricotta in a bowl.
Spread a thin layer of the sausage mixture in the bottom of a 13 x 9-inch
baking dish.  Top with a layer of lasagna noodles.  Spread some of the pesto
mixture evenly over the top.  Sprinkle with some of the mozzarella and
Parmesan.  Repeat layers 2 more times.  Cover with foil and bake 30 minutes. 
Remove foil and bake additional 10 minutes.  Let stand 10 minutes before
Pesto Lasagna
Pesto Lasagna is a unique lasagna recipe with a complexity of flavors.
Pesto Lasagna
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The Trio Lasagna Pan has 3 separate
channels allowing cooks to serve vegetarians
or carnivores from one pan.   A custom-fit,
exclusive spatula is deep enough to get that
great first piece with no mess.  The width and
length of each channel is the same as
standard lasagna noodles, making lasagna
building fast and easy.   Can be used to make
three dinners in one batch - tonight's dinner
and two for future nights or for those
unexpected guests.
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Pesto (pronounced PEH-stoh) is an uncooked sauce made with fresh basil, garlic, pine nuts,
Parmesan and/or pecorino cheese and olive oil.  The ingredients can either be crushed with a mortar
and pestle or finely chopped with a food processor.  Pesto is never cooked or heated. This classic,
fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it has just
one great role: to be the most seductive of all sauces for pasta.

More information about pesto  >>
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This insulated carrier has a large main compartment and an expandable top compartment that are designed to accommodate most 9" x 13" baking dishes.