Filter
Reset
Sort ByRelevance
Arleigh
Open lasagne with pesto, pecorino and tomato
Open Italian lasagne with pesto, pecorino, tomato and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and finely chop the garlic. Heat the oil in a pan and fry the onion and garlic for 6 minutes.
-
Add the tomatoes and crush them. Season with salt and pepper and let it simmer for 15 minutes.
-
Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
-
Grate the cheese. Grind the pine nuts, 25 g grated cheese and the garlic in the food processor.
-
Add the basil and oil and briefly reduce to pesto. Season with pepper and salt.
-
Bring a pot of water to the boil. Halve the lasagne sheets and cook them for 4 minutes. Take them out of the pan with a slotted spoon and drain in a colander.
-
Place a lasagne leaf on 4 plates and add some of the tomato sauce and pesto. Sprinkle with cheese and cover with lasagne.
-
Again, add some tomato sauce, pesto and cheese. Repeat 2 more times. Sprinkle with black pepper and serve immediately. Bon appétit! .
Blogs that might be interesting
-
20 minMain dishfusilli, chilled broken green bean, Cherry tomatoes, sweet pickle, beef cervelat, mayonnaise, mustard, fresh basil,pasta salad with beef cervelat, tomato and green beans -
30 minMain dishvegetable stock, White asparagus, green asparagus, olive oil, bunch onions, Camembert,wheat with asparagus and camembert -
15 minMain dishdijon mustard cervelat, chicory, canned lentils, gherkin cubes, traditional olive oil, dijon mustard, beet julienne, feta,lentil-chicory salad with mustard cervelat -
15 minMain dishpaccheri pasta, (olive oil, pancetta, onion, Pecorino Romano, sliced chestnut mushrooms, cooking dairy, chicory, unroasted walnuts,creamy paccheri with chicory and pancetta
Nutrition
555Calories
Sodium25% DV595mg
Fat55% DV36g
Protein42% DV21g
Carbs12% DV35g
Fiber12% DV3g
Loved it