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Fresh Lasagne with Spinach and Pistachio Pesto https://www.metro.ca/userfiles/image/recipes/Lasagne-fraiche-epinards-pesto-6652.jpg PT55M PT35M PT1H30M
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.
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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) water 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
Fresh Lasagne with Spinach and Pistachio Pesto

Fresh Lasagne with Spinach and Pistachio Pesto

Rate this recipe
1 Vote
6
servings
0:55
Preparation
0:35
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    sheets of fresh pasta, 11 x 33 cm (4 1/2 x 13 in) each
  • 2/3 cup
    (170 mL)
    olive oil
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  • 1
    medium onion, finely chopped
  • 4
    cloves garlic, coarsely chopped
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    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 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
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  • 1/2 cup
    (125 mL)
    shelled, unsalted pistachio nuts
  • 1 cup
    (250 mL)
    grated Parmesan cheese
  • 2 Tbsp.
    (30 mL)
    water
  • 2/3 lb
    (310 g)
    boneless skinless chicken breasts, cut into 1.5 cm (1/2 in) cubes
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    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

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    MAPLE LODGE NATURAL SHAVED TURKEY OR CHICKEN BREAST

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  • 1 lb
    (450 g)
    bari ricotta cheese
  • 6 oz
    (180 g)
    sliced provolone cheese
Imprimer ma sélection

Preparation

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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