Saturday, August 8, 2009

Pesto Lasagna Firenza by Florence Oefinger Novato CA
From The Garlic Lovers Cookbook $16.95

6 to 7 lasagna noodles
2 cups pesto suggestion try 2 jars of Mama Raps Garlic Pesto to save time
1/2 cup hand and half
4 large cloves of fresh garlic, minced
2 tablespon olive oil
1 tablespoon softened butter
1 pound Monterey Jack Cheese grated
3 tablespoons grated Parmesan Cheese

Boil noodles as the pakcage directs to AL DENTE.
Rinse in cold water and drain.
Mix pesto, half and half, garlic oil, and butter in small bowl.
Grease a loaf pan and spread several spoonfuls of pest mixture over bottom. Cut noodles to fit pan and place in a single layer over the pesto. Spread a third of the pesto on top and sprinklw with a third of the Jack cheese. Repeat twice, ending with cheese. Sprinkle with Parmesa and bake at 350 degree F for 45 minutes.

Pesto all Pallecione
2 cups (packed) fresh bail leaves, washed and well drained
1 cup grated Romano Cheese
1/2 cup olive oil
1/2 cup melted butter
6 large cloves of fresh garlic crushed
Place basil, 1 cup of cheese, oil, butter and garlic in a blender or food processor. Pulse the mixture, scraping the sides with a rubber spatula and continue until you have a very coarse puree.
Cover and refrigerate pesto up to one week. Or freeze in small portions. The surface will darken when exposed to air so stir the pesto before serving. HELPFUL HINT

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