Pesto and Pea Lasagna
- 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
- This recipe is vegetarian
- Produce
- Basil, tightly packed fresh leaves (2 cups)
- Peas, frozen (1 pound)
- Pine nut, toasted (10 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Garlic cloves, medium (2)
- Kosher salt (2 1/2 teaspoon)
- Olive oil (1/4 cup)
- Olive oil (1)
- Pasta & Grains
- No-boil lasagna noodles (1 (8- to 9-ounce) box)
- Dairy
- Heavy cream (1 1/2 cup)
- Mozzarella cheese, fresh (8 ounces)
- Parmesan (3/4 cup)
- Whole-milk ricotta cheese (3 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published April 19, 2012 (10 months ago).
52 people saved this recipe.
