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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 breast, 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

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6
portions
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
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  • 2/3 cup
    (170 mL)
    olive oil
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  • 1
    medium onion, finely chopped
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  • 4
    cloves garlic, coarsely chopped
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  • 28 oz
    (796 mL)
    diced plum tomatoes
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  • 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
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  • 2/3 lb
    (310 g)
    boneless skinless chicken breast, cut into 1.5 cm (1/2 in) cubes
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  • 1 lb
    (450 g)
    bari ricotta cheese
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  • 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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