Happy Valentine’s Day! These are some examples of valentines the babies “made” for their grandparents, aunts, uncles, and cousins.
This recipe was a great discovery: pesto lasagna that the babies loved. Even the One who has gotten to the point of refusing most new foods devoured it.
My recommendation is to not use Trader Joe’s Pesto alla Genovese–I tried it, thinking that all pestos must be equivalent. Not so. Something about this shelf-stable jar was just…off. The lasagna ended up tasting good anyway but I would use Trader Giotto’s Genova Pesto (refrigerated) instead.
My other recommendation for myself is to double the recipe next time, as my three children and I ate half this lasagna (with some broccoli on the side, which I will include in the lasagna next time) in one dinner.
adapted from The Enchanted Broccoli Forest and Moosewood Low-Fat Favorites
- 1 pkg of no-boil lasgna noodles
- some shredded mozzarella, asiago, provolone, or parmesan (or blend) cheese
- 1 Tbsp. vegetable oil
- 2 Tbsp. flour
- 2 cups milk
- 15 oz ricotta
- 3/4 cup shredded cheese (I used Asiago but mozzarella, parmesan, provolone, or a combo would also be good)
- 1 cup pesto
- 16 oz pkg frozen kale, cooked according to package directions and chopped
- 3 small zucchini, shredded (about 1.5 cups)
- For the bechamel: warm the oil in a saucepan. Add the flour and whisk constantly. Pour the milk in 1/2 cup at a time, whisking often. After all the milk has been added, stir frequently until the sauce is slightly thickened.
- For the filling: mix all ingredients together.
- For the lasagna: oil a 9 x 13″ pan. Pour in about 1/3 cup bechamel sauce, and layer an even layer of lasagna noodles. Pour another bit of bechamel over the noodles, and spread 1/3 of the pesto filling and then a light layer of shredded cheese over the noodles. Repeat layers twice more.
- Cover pan with foil. Bake at 350 for 45 minutes. Remove foil and bake another 15 minutes until top is light golden and bubbly.