Wednesday, July 15 2020

VIDEO: Serio Cooks! – Basil Pesto Lasagna Roll Up

 

So what if your family loves lasagna, but all the prep work scares you off?  With a few simple changes, it’s easy to turn this classic dish into a new one that’s quick, healthy and delicious.. but with about half the work!

Ingredients:
1 package lasagna
16 oz ricotta cheese *
1 Jar of your favorite tomato sauce *
1 bag of shredded mozzarella *
3 packages of fresh basil *
1/2 cup of pine nuts *
2/3 cup of olive oil *
1 cup Parmigiana Reggiano (divided into 2) *

* Use ORGANIC whenever possible.

Method:
Pre-heat oven to 350 degrees.
Cook the lasagna as directed.  While lasagna sheets are cooking, rinse basil and add to food processer with pine nuts, 1/2 cup of Parmigiana Reggiano, olive oil and a light sprinkle of salt & pepper.  Buzz thoroughly using a spatula to scrape the sides of the food processer bowl as necessary.
By now the pasta should be done, so carefully remove and place them in cool water to stop cooking process.   
Lay out lasagna sheets on a large cutting board and paint with a 1/4″ layer of ricotta cheese then a 1/4 ” layer of basil pesto.  Sprinkle with Parmigiana Reggiano and roll it up.  Stand it up in the bottom of a square glass baking dish with a little sauce on the bottom.  When all are standing up like soldiers, fill the gaps between them with a nice layer of tomato sauce, followed by a handful of mozzarella, a good sprinkle of Parmigiana Reggiano and a pinch of thyme.  Bake in the oven for 30 minutes or until the sauce is bubbling on the side of the dish.

Note:  In this video, Michael misread the instructions and instead of standing the lasagna rolls up in the glass dish, he placed them in the dish sideways.  Stand them up and fill any gaps in between with sauce.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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