Posts Tagged ‘pesto’

Red White and Green Lasagne

Wednesday, October 8th, 2003

I usually make tomato sauce from scratch and pesto sauce from scratch and layer that with ricotta cheese, mozzarella and lasagne noodles. You can buy pesto or make it without the pesto if you want it to be super traditional. I’m guessing about most of these amounts so if something looks like too much or too little or you don’t like so much garlic everywhere, just change it!

Tomato Sauce

Olive oil
6 cloves of garlic, 2 whole, 2 sliced, 2 crushed/pureed
2 medium yellow onions, sliced
3 cans whole peeled tomatoes (Organic Muir Glen are really really good) ripped apart
2 tsp dried thyme
1 dried bay leaf
Salt and Pepper

Heat a few tablespoons of olive oil in a deep heavy skillet or a pot. Whack the 2 whole garlic cloves on the side with a knife so they break open a little, and add these and the onions. Saute until the onions are soft and wilted. Add 2 sliced cloves of garlic, the tomatoes, and the dried spices. Simmer for about 20 minutes, then add the 2 crushed cloves of garlic. Simmer for a few more minutes then season with salt and pepper.


1 bunch of basil
3/4-1 cup Pignoli nuts or walnuts
1/2 cup Parmegianno Regianno, shredded
3-4 cloves of garlic
Olive Oil

Pesto is hard to put the right amount of things because I always just go by what it looks and smells like:

Start with the basil and garlic in a food processor (a blender might work too). Pour in about 1/2 cup olive oil and process for about 3 seconds. Add half the amount of nuts and cheese and probably a little more olive oil too, and process about 10 seconds. Watch out for the whole thing either binding up around the blade or starting to smell like a lawn mower — if it does this, add more oil. Add nuts and cheese until you have something that looks like pesto. Then throw in some salt.

Ricotta Mixture (for fancy. You could also just salt and pepper some ricotta)

1 pint ricotta cheese
1 egg
1 crushed clove of garlic
Chopped fresh parsley
Salt & Pepper



You will feel much more zen if you do the dishes from making sauce and all that other stuff, and have your cheese grated, before you start putting the lasagne together. In addition to the above, you need

1 lb lasagne noodles (1 package)
2-3 cups grated mozzarella cheese
1 cup grated parmegianno regiano cheese

Boil salted water for lasagne noodles. Add the noodles and cook until softened and flexible. I usually pull them out with a spoon or tongs and lay them on wet dishtowels or something else that will keep them separated.

Preheat oven to 350. Put lasagne together like this (from bottom up)

1. Sauce
2. Noodles
3. Sauce
4. Pesto (this is a spotty layer — just try to get little dots all over)
5. Ricotta
6. Mozzarella
7. Parmegianno
8. Repeat 2-7 til you are running out of either stuff or room, ending with Parmegianno. You can sprinkle more dried thyme or some red pepper flakes on the top, along with more salt and pepper.

Then you bake it until it’s melty and bubble-y.

Good luck!!!!