Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Fresh Lasagne with Spinach and Pistachio Pesto 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
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

Fresh Lasagne with Spinach and Pistachio Pesto

Rate this recipe
2 Votes
6
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
    You might like:

    Flyer Deal  (1)
    PRIMO PASTA

    PRIMO PASTA

    $2.49 ea.

    500 - 900 g, SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BASSO EXTRA VIRGIN OLIVE OIL

    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
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES OR LIFE SMART BEANS OR TOMATOES

    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
    You might like:

    Flyer Deal  (1)
    WONDERFUL PISTACHIOS

    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
    You might like:

    Flyer Deal  (1)
    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

    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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.