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ingredients:
Serves 3-4
Pesto
1 clove
garlic, peeled, halved
1 tablespoon pine nuts, lightly toasted
1 cup
fresh basil, tough stems removed
1⁄3 cup grated Parmesan cheese
1⁄2 cup
olive oil
1⁄8 teaspoon salt
Tomato sauce
1⁄4 cup olive oil
1⁄2 cup chopped
yellow onion
1 clove garlic, peeled, minced
1 can (28-ounce) diced
tomatoes
1 bay leaf
Pinch red pepper flakes
1 tablespoon fresh oregano
or 1 teaspoon dried
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground
pepper
11⁄2 tablespoons salt
10 dried lasagna noodles
Grated Parmesan
cheese for garnishing
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![light and easy]()
lazy tomato-pesto lasagna
In this recipe, lasagna
noodles are cooked separately and filled with warm tomato sauce. Using your
favorite brand of tomato sauce and purchased pesto makes this even quicker to
assemble.
1. For pesto: Place garlic, pine nuts, basil, Parmesan,
olive oil, and salt in blender or food processor fitted with a steel blade.
Process until chopped, not puréed. Set aside.
2. For tomato sauce: In a
large sauté pan, heat olive oil over medium-low heat. When hot, add onion and
garlic, and sauté until onion is translucent. Watch that garlic doesn’t burn.
Add tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Simmer
over medium-low heat for 15 minutes. Taste for seasoning. Remove bay leaf and
set aside.
3. Meanwhile, bring a large quantity of water to a rolling boil.
Add 11⁄2 tablespoons of salt and noodles. Stir to separate noodles, and continue
cooking till noodles are al dente. Drain noodles in colander and rinse briefly
in warm water. Drain again.
4. Reheat tomato sauce and stir in pesto. Lay noodle on a
serving plate, spoon some tomato sauce in middle, and fold both ends over sauce.
Spoon remaining sauce over noodles, sprinkle with Parmesan, and
serve.
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