Fresh Lasagne with Spinach and Pistachio Pesto

Fresh Lasagne with Spinach and Pistachio Pesto
  • 6 servings
  • 0:55 Preparation
  • 0:35 Cooking
  • 1:30 Total Time


Add all
  • 8

    sheets of fresh pasta, 11 x 33 cm (4 1/2 x 13 in) each

  • 2/3 cup
    (170 mL)

    olive oil

  • 1

    medium onion, finely chopped

  • 4

    cloves garlic, coarsely chopped

  • 28 oz
    (796 mL)

    diced plum tomatoes

  • Salt and freshly ground pepper to taste

  • 2/3 lb
    (310 g)

    Spinach leaves, washed, blanched and cooled

  • 1/2 cup
    (125 mL)

    shelled, unsalted pistachio nuts

  • 1 cup
    (250 mL)

    grated Parmesan cheese

  • 2 Tbsp.
    (30 mL)


  • 2/3 lb
    (310 g)

    boneless skinless chicken breasts, cut into 1.5 cm (1/2 in) cubes

  • 1 lb
    (450 g)

    bari ricotta cheese

  • 6 oz
    (180 g)

    sliced provolone cheese


Preheat the oven to 180°C (350°F).

Cook the pasta in boiling salted water until al dente. Drain and run under cold water. Drain again and toss with 30 mL (2 Tbsp.) of oil. Reserve.

In a skillet, heat 30 mL (2 Tbsp.) of oil on medium heat, add the onions and garlic and cook 4 minutes until soft but not browned. Add the tomatoes, bring to a boil, season with pepper and simmer for 10 minutes. Remove from the heat and allow to cool.

Gently squeeze the spinach to extract the excess water. Chop the spinach coarsely; you should have about 180 mL (3/4 cup).

In a food processor or using a hand blender, puree the spinach, pistachios, 1/2 of the parmesan cheese, the water and 60 mL (1/4 cup) of the oil. Blend until smooth, adding a bit more water, if necessary.

In a skillet, heat 30 mL (2 Tbsp.) of oil. Season the chicken with salt and pepper and fry for 2 minutes, stirring often, until the meat is white all over. Combine the chicken with the spinach mixture.

In a bowl, combine the ricotta cheese with the remaining parmesan and mix well. Season to taste.

In a 22 x 33 cm (9 x 13 in) rectangular baking dish, spread 1/3 of the tomato sauce. Layer the dish as follows: 2 pasta sheets, the ricotta mixture, 2 more pasta sheets, 1/3 of the tomato sauce, 2 more pasta sheets, the chicken pesto mixture, 1/2 of the provolone cheese, 2 pasta sheets, the remaining 1/3 of the tomato sauce and the rest of the cheese.

Bake for 35 minutes or until bubbling and browned around the edges.

Source: Saputo