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Pesto And Pea Lasagna

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Pesto And Pea Lasagna

Ingredients

  • 2 cups tightly packed fresh basil leaves (about 2 1/2 ounces)
  • 1/2 cup finely grated parmesan cheese (about 1 1/2 ounces)
  • 2 tablespoons toasted pine nuts
  • 2 medium garlic cloves, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
  • 1 pound frozen peas, thawed
  • 1/3 cup finely grated parmesan cheese (about 1 ounce)
  • 2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 cup heavy cream
  • 1/2 cup heavy cream
  • 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
  • 1/2 cup toasted pine nuts
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • olive oil, for coating the foil
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Published 2014-09-09 12:22:35 (2 years ago).

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