Pesto Lasagna (Vegetarian)

This IC Diet Friendly lasagna recipe really satisfies our lasagna cravings. It makes a great dinner party dish and no one has to know about your special diet requirements! A dish that everyone can enjoy! You won't have to feel like an outsider any more. From healthyicrecipes.com.

Pesto Lasagna


Ingredients:

1/2 box lasagna noodles, cooked & cut in half if using a 9 x 9 inch pan. If you use a 9 x 13 inch pan, do not cut noodles in half.
1/3 cup pine nuts (you can make it with or without)
3/4 cup IC Friendly Pesto (see recipe below)
3/4 cup grated parmesan and Mozzarella cheese
Béchamel Sauce (see below)


Béchamel Sauce Ingredients:

4 tablespoons organic butter
4 tablespoons organic flour
1 3/4 cup milk at room temperature
3/4 teaspoon pink salt
1/4 teaspoon ground pepper
1/2 cup grated parmesan cheese


Béchamel Sauce Directions:

• In a medium saucepan, melt butter over low heat.

• Wisk in flour one tablespoon at a time (to prevent clumping) and cook 1 minute.

• Slowly, whisk in the milk.

• Increase heat to moderate-high and cook, whisking constantly until mixture comes to a boil and thickens.

• Remove from heat and stir in Parmesan cheese.


Lasagna Directions:

• Boil your lasagna noodles and set aside a small amount of hot pasta water.

• Preheat your oven to 375 F.

• Prepare the Béchamel Sauce per directions above.

Note: This next step is critical to make sure your pasta does not harden on the bottom of the pan.

• In a 9" X 9" butter pan, mix a little pesto sauce with some hot pasta water and spread along the bottom of the pan. Now spread some Béchamel Sauce over the top.

• Next, add the first layer of noodles and then spread a thick layer of pesto sauce on top.

• Sprinkle with grated cheese.

• Continue to layer in this manner until you get to your last layer.

• On the last layer, sprinkle a little Béchamel sauce, pesto sauce, cheese and pine nuts.

• Bake at 375 F for 30-40 minutes or until bubbly and browned on top.

• Let the lasagna rest a before cutting.


IC Friendly Pesto Sauce

4 cups fresh basil leaves (about 2 large bunches) NEED NOT DRY THEM
1/3 cup packed fresh chopped parsley need not dry them
1/2 cup olive oil
5 garlic cloves (optional, if you are bothered by garlic, try using garlic infused oil instead)
1/3 cup lightly toasted pine nuts
1/4 cup grated parmesan cheese
1 1/2 teaspoons pink rock salt
1/2 teaspoons Lemon Oil or extract
1/4 teaspoon lemon zest
3-4 tablespoon melted butter (optional)
Tiny pinch nutmeg
Small amount of water


Pesto Directions:

• Combine first all ingredients except cheese in blender and blend until a paste forms.

• You'll probably have to stop often to push the basil down to the bottom.

• Add cheeses and blend until smooth.

• Salt to taste.



*I can't wait to try this lasagna recipe! I think I'm going to make a shortcut and use the Basil Pesto Sauce from giovanniranausa.com. They have $1 off coupons at Get Giovanni Rana Coupons!