Forget Tomato Sauce–the Best Lasagna Is Made with Pesto | America’s Test Kitchen
Think lasagna always has to be heavy and packed with tomato sauce? Think again! In this episode, Christie Morrison shows Bridget Lancaster how to make Genoa-style pesto lasagna that completely lightens up this hearty favorite. Instead of a traditional red sauce, Christie opts for a homemade bechamel thickened with a simple roux. This version of lasagna is rich, silky, and fresh.
Pesto Lasagna Recipe:
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I’m wondering how this would be served…not cold, but cool to room temperature??
Our son spent a year as an exchange student n extreme northern Italy. When we visited, the mom of the couple he was staying with made a pesto lasagna. It was the best Italian meal I have ever had!
Yummmmmm!!!!!
Isn't it more the cheese and pasta that makes it heavy though? Not the tomato? (It looks good though)
wrong cheese
Jesus, Mary and Joseph—NO FLIPPING COTTAGE CHESSE in lasagna!!!!!
What a luxurious lasagna. It looks great. I hope to try it myself one day.
I want to put some eggs in the sauce… fluffy and adds protein. 🤷
❤
I'll try the blanching technique but I think a microwave would probably be more efficient than waiting for such a large pot to come up to a boil
FOLD IN THE CHEESE
What are the odds, im making one of these tonight 😂 def gonna make this version instead but with cheese and chicken
I already bought your book.
Im not a fan of pine nuts. What would be the best replacement?
How's do you clean your oven racks
What kinda blender is that
“A Serving Guide According to Bridget”
Don’t skimp on the butter
Don’t be chintzy with the bacon
Don’t you dare cheat her on the slices
First for the 🥓 guy