pesto lasagna

I'm going to start this post out with the fact that I don't even like pesto - well, I didn't like pesto until now. This lasagna just looked so yummy on TV that I had to try it. It was definitely as good as the picture suggested. Yum!

I cut the original recipe in half and also added some thinly sliced fresh mozzarella in one layer. I also still used an 8 x 8 pan, which yielded a thinner lasagna, but you really can get away with stacking a few pieces on top of each other. ;)

I will warn you, as it was suggested in the comments, the end result can get pretty oily. I cut my oil in half and I still could have done with even less. The best thing to do is blend/process the rest of the pesto ingredients together and add the oil a tiny bit at a time. Also, add garlic to taste (as it could be too garlicky for some).

Source: Aida Mollenkamp ("Ask Aida") on foodnetwork.com.

Pesto Lasagna
Serves 4-5

Pesto Ingredients
1 cup basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
1 cup finely grated Parmigiano-Reggiano (I used shredded)
1/4 cup extra-virgin olive oil
3/8 cup heavy cream
1/6 cup toasted pine nuts
4 medium garlic cloves, peeled
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt

Lasagna Ingredients
1/2 pound fresh lasagna noodles, cooked and drained (I used dry noodles)
1/2 cup finely grated Parmigiano-Reggiano (I used shredded)
1 large ball fresh mozzarella, thinly sliced

Instructions
For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.

For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.

Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. Add layer of fresh mozzarella in between two of the inner layers. There should be about 5 to 6 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.