12 lasagna noodles
2 c. fresh basil leaves, lightly packed1 c. flat-leaf parsley, lightly packed
16-20 cloves garlic
1/3 c. olive
¼ c. butter
¼ c. flour
2 c. milk or light cream
1 c. parmesan cheese, shredded
6 oz. mozzarella cheese, shredded
6 oz. Monterey Jack cheese, shredded
Cook noodles according to directions;
drain well.
In a blender or food
processor, combine basil, parsley, garlic and oil. Blend until nearly smooth. Transfer half of pesto sauce to a freezer
container. Freeze for another time. Set remaining sauce aside.
In a medium pan, melt butter. Stir in flour until smooth. Add milk all at once. Stir constantly. Stir over medium heat until thick and bubbly. Stir in parmesan cheese and reserved pesto.
Spread ½ c. sauce into a 3 qt. baking dish. Lay 3 noodles side by side in the bottom of the dish; spread with ½ c. sauce and sprinkle with a heaping 1/3 c. each remaining cheeses (mozzarella and Monterey jack). REPEAT LAYER 3 TIMES.
Bake, uncovered, at 325 degrees for 30 minutes or until heated through. Let stand 5-10 minutes before serving.
In a medium pan, melt butter. Stir in flour until smooth. Add milk all at once. Stir constantly. Stir over medium heat until thick and bubbly. Stir in parmesan cheese and reserved pesto.
Spread ½ c. sauce into a 3 qt. baking dish. Lay 3 noodles side by side in the bottom of the dish; spread with ½ c. sauce and sprinkle with a heaping 1/3 c. each remaining cheeses (mozzarella and Monterey jack). REPEAT LAYER 3 TIMES.
Bake, uncovered, at 325 degrees for 30 minutes or until heated through. Let stand 5-10 minutes before serving.
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