Red,White and Green Lasagna
"I love pesto and sundried tomatoes...this is another winery recipe."
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 pan of lasagna
- Serves:
- 6-8
ingredients
- 1 cup hot water
- 1⁄2 cup sun-dried tomato
- 8 ounces lasagna noodles
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1⁄4 cup flour
- 2 cups milk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups ricotta cheese
- 1⁄2 cup basil pesto
- 2 tablespoons olive oil
- 4 cups grated mozzarella cheese
directions
- Pour hot water over tomatoes and let sit until soft (about 10 minutes).
- Cook pasta according to package,drain in colander.
- Drain tomatoes,reserving liquid.
- Puree tomatoes in blender until smooth,using reserved liquid if needed.
- Melt butter over medium heat in saucepan.
- Add onion and cook until soft (about 5 minutes) Add flour and stir.
- Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
- Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
- Combine pesto and ricotta cheese in small bowl.
- Cover bottom of 9X13 baking dish with olive oil.
- Arrange noodles over oil,covering bottom of pan completely.
- Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
- Arrange second layer of noodles over cheese.
- Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
- Repeat both layers,ending with mozzerella cheese.
- Bake at 350 degrees for 45-60 minutes,until hot throughout.
- Serve with Sauvignon Blanc wine.
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Reviews
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I needed to cook more lasagne to be able to cover my pan and get sufficient layers. I need another 4 ounces. The taste was fantastic. Very tasty, light, throughly enjoyed by everyone who tried it. I used sun dried tomatoes packed in oil, so much better than the ordinary dried. I skipped step 1 and 3. -
This is the best lasagna I have ever eaten !! We had vegetarian relatives over for the holidays , & they raved about it !! I used oil packed tomatoes instead of water packed. I put sliced fresh tomatoes on the top for more color. A new favorite !! -
This is excellent. I only had sundried tomatoes in oil so I chopped them up in a hand processor and then added some hot water which worked well. I also used instant lasagne noodles. Didn't quite have enough ricotta so I added a little marscapone. Very popular with the kids [age 3 and 6]. Definitely worth making.
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Very GOOD. Definitly a nice change from regular red sauce lasagna. -
oh my god whatever. this is freaking fantastic. i added spinach though, to a couple of the layers, and it made it a tiny bit watery but it was good. I made it yesterday and I think I'm making it again tomorrow already lol. thanks
RECIPE SUBMITTED BY
<p>I enjoy cooking and especially baking.Love homemade bread.I really enjoy trying new recipes.I have a husband and 5 children,so it is a challenge trying to cook to please them all.Some of my kids are very picky eaters.At this time in my life,I am interested in healthy cooking.I lost 70 lbs with Weight Watchers and am trying to keep it off!</p>
