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Pesto Lasagna (Vegetarian)
Pesto Lasagna (Vegetarian)
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Recipes

Main Ingredients Pasta
Course Main Dish
Meal Dinner
Preparation Method Baked
Difficulty Medium
Prep Time 1 hour
IC Diet Scale Try It
Keys To Success Make the Pesto Sauce ahead of time and freeze in batches
Add a layer of sauce in the bottom of the pan before adding noodles to prevent noodles from hardening during cookin

This IC Diet Friendly Lasagna recipe really satisfies our Lasagna cravings.  It makes a great Dinner Party dish (and no one has to know about your special diet requirements)! A dish that everyone can enjoy.  You won't have to feel like an outsider any more.

Ingredients

1/2 box lasagna noodles, cooked & cut in half
1/3 cup pine nuts
3/4 cup IC Friendly Pesto (see recipe below)
3/4 cup grated parmesan and monserella cheese
Bechamel Sauce (see below)

Bechamel Sauce Ingredients
4 tablespoons organic butter
4 tablespoons organic flour
1 3/4 cup milk at room temperature
3/4 teaspoon pink salt
1/4 teaspoon ground pepper
1/2 cup grated parmesan cheese

Béchamel Sauce Directions

  • In a medium saucepan, melt butter over low heat.
  • Wisk in flour one tablespoon at a time (to prevent clumping) and cook 1 minute.
  • Slowly, whisk in the milk.
  • Increase heat to moderate-high and cook, whisking constantly until mixture comes to a boil and thickens.
  • Remove from heat and stir in parmesan cheese..

Lasagna Directions

  • Boil your Lasagna noodles and set aside a small amount of hot pasta water
  • Preheat your oven to 375
  • Prepare the Bechamel Sauce per directions above

note: this next step is critical to make sure your pasta does not harden on the bottom of the pan

  • In a 9" X 9" butter pan, mix a little pesto sauce with some hot pasta water and spread along the bottom of the pan. Now spread some bechamel sauce over the top.
  • Next, add the first layer of noodles and then spread a thick layer of pesto sauce on top.
  • Sprinkle with grated cheese.
  • Continue to layer in this manner until you get to your last layer.
  • On the last layer, sprinkle a little bechamel sauce, pesto sauce, cheese and pine nuts.
  • Bake at 375F for 30-40 minutes or until bubbly and browned on top.
  • Let the Lasagna rest a before cutting.

IC Friendly Pesto Sauce

4 cups fresh basil leaves (about 2 large bunches) NEED NOT DRY THEM
1/3 cup packed fresh chopped parsley need not dry them
1/2 cup olive oil
5 garlic cloves (optional, if you are bothered by garlic, try using garlic infused oil instead)
1/3 cup lightly toasted pine nuts
1/4 cup grated parmesan cheese
1 1/2 teaspoons pink rock salt
1/2 teaspoons Lemon Oil or extract
1/4 teaspoon lemon zest
3-4 tbsp melted butter optional
Tiny pinch nutmeg
Small amount of water

Pesto Directions:

  • Combine first all ingredients except cheese in blender and blend until a paste forms. 
  • You'll probably have to stop often to push the basil down to the bottom.
  • Add cheeses and blend until smooth
  • Salt to taste

User reviews

Average user rating from: 1 user(s)

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Reviewed by Karen
January 15, 2011
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0 of 0 people found the following review helpful

I made this for an Italian potluck dinner at my church so that I would have a dish that I knew I could eat without suffering. The pan was empty in no time and everyone kept telling me how delicious it was and wanted to get the recipe from me. Thank you for this recipe, I will definitely be making this again real soon!

User Review

Yes
Did you follow the recipe? No, made minor changes
Description of changes I made this in a 9x13 dish instead of a 9x9. Also, I forgot about toasting the pine nuts until I was putting the dish in the oven so I just left them off.
 
 
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