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Fresh Lasagne with Spinach and Pistachio Pesto 2013-08-06 https://www.metro.ca/userfiles/image/recipes/Lasagne-fraiche-epinards-pesto-6652.jpg PT55M PT35M PT1H30M

Preheat the oven to 180°C (350°F).Cook the pasta in boiling salted water until al dente. Drain and run under cold water. Drain again and toss with 30 mL (2 Tbsp.) of oil. Reserve.In a skillet, heat 30 mL (2 Tbsp.) of oil on medium heat, add the onions and garlic and cook 4 minutes until soft but not browned. Add the tomatoes, bring to a boil, season with pepper and simmer for 10 minutes. Remove from the heat and allow to cool.Gently squeeze the spinach to extract the excess water. Chop the spinach coarsely; you should have about 180 mL (3/4 cup).In a food processor or using a hand blender, puree the spinach, pistachios, 1/2 of the parmesan cheese, the water and 60 mL (1/4 cup) of the oil. Blend until smooth, adding a bit more water, if necessary.In a skillet, heat 30 mL (2 Tbsp.) of oil. Season the chicken with salt and pepper and fry for 2 minutes, stirring often, until the meat is white all over. Combine the chicken with the spinach mixture.In a bowl, combine the ricotta cheese with the remaining parmesan and mix well. Season to taste.In a 22 x 33 cm (9 x 13 in) rectangular baking dish, spread 1/3 of the tomato sauce. Layer the dish as follows: 2 pasta sheets, the ricotta mixture, 2 more pasta sheets, 1/3 of the tomato sauce, 2 more pasta sheets, the chicken pesto mixture, 1/2 of the provolone cheese, 2 pasta sheets, the remaining 1/3 of the tomato sauce and the rest of the cheese.Bake for 35 minutes or until bubbling and browned around the edges.

6 Saputo

4 2 5 4

8 sheets of fresh pasta, 11 x 33 cm (4 1/2 x 13 in) each 2/3 cup (170 mL) olive oil 1 medium onion, finely chopped 4 clove garlic, coarsely chopped 28 oz (796 mL) diced plum tomatoes Salt and freshly ground pepper to taste 2/3 lb (310 g) Spinach leaves, washed, blanched and cooled 1/2 cup (125 mL) shelled, unsalted pistachio nuts 1 cup (250 mL) grated Parmesan cheese 2 Tbsp. (30 mL) water 2/3 lb (310 g) boneless skinless chicken breast, cut into 1.5 cm (1/2 in) cubes 1 lb (450 g) bari ricotta cheese 6 oz (180 g) sliced provolone cheese

Fresh Lasagne with Spinach and Pistachio Pesto

Rate this recipe

2 Votes

servings

0:55

Preparation

0:35

COOKING

1:30

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

8

sheets of fresh pasta, 11 x 33 cm (4 1/2 x 13 in) each

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PRIMO PASTA

$2.49 ea.

500 - 900 g, SELECTED VARIETIES

2/3 cup
(170 mL)
olive oil

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BASSO EXTRA VIRGIN OLIVE OIL

$12.99 ea.

1 L

1

medium onion, finely chopped

4

clove garlic, coarsely chopped

28 oz
(796 mL)
diced plum tomatoes

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IRRESISTIBLES OR LIFE SMART BEANS OR TOMATOES

4 for $5.00

540 - 796 ml SELECTED VARIETIES

Salt and freshly ground pepper to taste

2/3 lb
(310 g)
Spinach leaves, washed, blanched and cooled

1/2 cup
(125 mL)
shelled, unsalted pistachio nuts

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Flyer Deal (1)

WONDERFUL PISTACHIOS

$4.99 ea.

200 - 225 g PRODUCT OF U.S.A. SELECTED VARIETIES

1 cup
(250 mL)
grated Parmesan cheese

2 Tbsp.
(30 mL)
water

2/3 lb
(310 g)
boneless skinless chicken breast, cut into 1.5 cm (1/2 in) cubes

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YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

$10.99 /lb

BONELESS SKINLESS 24.23/kg

1 lb
(450 g)
bari ricotta cheese

6 oz
(180 g)
sliced provolone cheese

Imprimer ma sélection

Preparation

Preheat the oven to 180°C (350°F).

Cook the pasta in boiling salted water until al dente. Drain and run under cold water. Drain again and toss with 30 mL (2 Tbsp.) of oil. Reserve.

In a skillet, heat 30 mL (2 Tbsp.) of oil on medium heat, add the onions and garlic and cook 4 minutes until soft but not browned. Add the tomatoes, bring to a boil, season with pepper and simmer for 10 minutes. Remove from the heat and allow to cool.

Gently squeeze the spinach to extract the excess water. Chop the spinach coarsely; you should have about 180 mL (3/4 cup).

In a food processor or using a hand blender, puree the spinach, pistachios, 1/2 of the parmesan cheese, the water and 60 mL (1/4 cup) of the oil. Blend until smooth, adding a bit more water, if necessary.

In a skillet, heat 30 mL (2 Tbsp.) of oil. Season the chicken with salt and pepper and fry for 2 minutes, stirring often, until the meat is white all over. Combine the chicken with the spinach mixture.

In a bowl, combine the ricotta cheese with the remaining parmesan and mix well. Season to taste.

In a 22 x 33 cm (9 x 13 in) rectangular baking dish, spread 1/3 of the tomato sauce. Layer the dish as follows: 2 pasta sheets, the ricotta mixture, 2 more pasta sheets, 1/3 of the tomato sauce, 2 more pasta sheets, the chicken pesto mixture, 1/2 of the provolone cheese, 2 pasta sheets, the remaining 1/3 of the tomato sauce and the rest of the cheese.

Bake for 35 minutes or until bubbling and browned around the edges.

Source : Saputo

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