Pesto Lasagna
I was on the plane ride home from an overseas trip a few weeks ago and on the plane you could watch Massimo Bottura’s MasterClass. So, of course, I binge-watched the entire thing and took notes on my phone so I could reference later. I was inspired by his updated approach to an Italian classic: pesto. This approach works with the Italian mindset of adapting and working with seasonal products and flavors to create amazing dishes. Bottura utilizes fresh breadcrumbs in place of pine nuts and amplifies the overall herbaceous essence of the pesto by adding in mint and thyme (in addition to basil). When I saw this, I thought, “Oh how that would taste good in lasagna.” And here we are.
Massimo’s pesto recipe is linked here!
This recipe is adapted from the pesto lasagna recipe from Kim at Three Olives Branch. Recipe linked here!
INGREDIENTS
Pesto recipe adapted from Massimo Bottura (recipe linked above)
1 garlic clove
8 3/4 oz (250 grams) extra-virgin olive oil, plus more
3 cups lightly packed fresh basil leaves
1 thyme branch
2 1/2 oz (75 grams) finely grated Parmigiano Reggiano
3 1/2 oz (100 grams) freshly ground breadcrumbs
Ice cold water, as needed
Bèchamel Pesto Sauce
2 tbsp unsalted butter
2 tbsp flour
1 1/2 cups whole milk
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups pesto (see above)
Cheese Mixture
16 oz cottage cheese (I use low fat)
1/3 cup freshly grated Parmigiano Reggiano
1 large egg
1/2 tbsp dried basil
1 tbsp dried oregano
1/4 tsp nutmeg
Salt and pepper to taste
Lasagna Assembly
5 lasagna noodles (approximately 1/3 box)*
3 cups shredded mozzarella cheese
6 tbsp freshly grated Parmigiano Reggiano
*Can also use oven-ready lasagna noodles. I have made the recipe with both and it comes out delicious either way! Note that you will have to break the noodles to get them to fit in your baking dish to make an even layer.
Instructions
Prepare the pesto
Halve the garlic clove and rub its cut sides along the inside of your blender. Pour in the olive oil, then add the basil. Remove as many thyme leaves as you can from the branch and add them to the blender. Add half the Parmigiano and half the bread crumbs to the blender. With the blender on, slowly stream in 1/4 cup of ice cold water, adding more water by the tablespoonful, until you obtain a paste-like consistency that holds together (rather than a sauce like consistency; we want more of a paste-like consistency so it maintains shape when layered in the lasagna). Add the remaining Parmigiano, season with salt, and blend again until smooth.
Prepare the pesto béchamel sauce
In a medium or large pot (same pot of the noodles is great), melt the butter over medium heat. When melted, add the flour and stir to combine. Cook 30-60 seconds.
Whisk in the milk, salt, and black pepper. Cook on a simmer, stirring occasionally, until the sauce slightly thickens, approximately 7-10 minutes.
Remove the sauce from the heat. Add the pesto and stir to combine. Season to taste with salt and black pepper.
Prepare the cheese mixture
In a medium bowl, combine all of the cheese mixture ingredients. Season to taste with salt, basil, and pepper.
Assembly
When ready to cook, preheat oven to 375 F.
Spread ½ cup of the pesto sauce across the bottom of a 9x9 baking dish.
Cut the lasagna noodles in half to turn each one into shorter strips. Lay three strips across the bottom of the dish, slightly overlapping.
Dollop 1 cup of the cheese mixture over the noodles and gently spread across the noodles.
Sprinkle 1 cup of shredded mozzarella on top of the cheese mixture, followed by 2 tablespoons of Parmesan.
Scoop and gently spread ½ cup of the pesto sauce across the cheeses.
Repeat another layer of noodles, cheese mixture, mozzarella, Parmigiano, and pesto sauce. You should be out of the ricotta cheese mixture at this time.
Prepare the top layer by laying out the third layer of noodles. Top with the remaining pesto sauce.
Sprinkle with the remaining 1 cup of mozzarella and 2 tablespoons of Parmigiano.
Cover with tin foil or a lid and bake for approximately 50 minutes. The edges of the dish should be bubbling and the top cheese melted. Remove the lid/foil and finish baking 10-15 minutes or until the top is lightly browned. (If you are wanting a darker top, remove the cover earlier or turn on the broiler for a few minutes.)
Remove from oven and let sit 15 minutes before cutting and serving. Enjoy!
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https://www.instagram.com/reel/C0b9SCPr4Fq/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
