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Pesto and Pea Lasagna Recipe


Pesto and Pea Lasagna Recipe Recipe

Ingredients:
  • 2 cups tightly packed fresh basil leaves (about 2 1/2 ounces)
  • 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
  • 2 tablespoons toasted pine nuts
  • 2 medium garlic cloves , finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
  • 1 pound frozen peas , thawed
  • 1/3 cup finely grated Parmesan cheese (about 1 ounce)
  • 2 teaspoons kosher salt , plus more as needed
  • 1/4 teaspoon freshly ground black pepper , plus more as needed
  • 1 cup heavy cream
  • 1/2 cup heavy cream
  • 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
  • 1/2 cup toasted pine nuts
  • 8 ounces fresh mozzarella cheese , thinly sliced
  • Olive oil , for coating the foil
Directions:
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Rank

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