This amazing pesto and pea lasagna is an appetizing and appealing vegetarian dish perfect for a busy weeknight or a cold winter dinner.
You can make this lasagna for different gatherings, Christmas supper, or friendly parties. It is layered with fresh and earthy pesto sauce, filled with cheese mixture, flavored with desirable nuts and herbs.
Making this pesto and pea lasagna is easy, super-fast, and simple. Once the sauce and mixture are ready, you need to start layering and bake this insanely delicious vegetarian dish. This is a very nutritious meal with a savory taste and hearty texture.
For making a delicious pesto and pea lasagna first you have to preheat the oven to 180°C and arrange an oven rack in the middle position.
Put the pesto ingredients, fresh basil leaves, Kalleh parmesan cheese, toasted pine nuts, garlic, and salt in the food processor footed with a blade attachment. While the processor is running, add in the oil, steady steam until gently incorporated. Stop and scrape down the bowl and pulse sides to finish incorporating—Reserve the food processor bowl for later.
Add the ricotta cheese, parmesan, frozen peas, Kalleh pesto cheese, salt, and pepper (except the cream) in the food processor bowl fitted with a blade attachment. With the food processor running, add the cream slowly until the mixture is smooth and slick with a soft texture. About 1 minute will be enough. Taste the sauce, season with additional salt, pepper, and paprika as needed. Leave the mixture in the food processor bowl.
Bring a large pot of water to a boil, add one tablespoon of salt, and two tablespoons of olive oil. Once boiling, place the lasagna sheets in it. Cook based on the package instructions. Stir occasionally with a wooden spoon to prevent them from sticking. Transfer each cooked sheet to a large bowl of cold water; you can leave them there until ready to use or place them on a plate separately.
Choose a 13X9-inch baking dish, pour the cream at the bottom of it, and spread it all over the dish. Cover with a layer of four lasagna sheets. It is okay if they overlap. Use a spoon to top the lasagna sheets with a third of the pea-cheese filing. Spread the mixture evenly. Top that with the pesto sauce, and sprinkle with half of the pine nuts.
Add the second layer of 4 lasagna sheets. Repeat the layering only with a third of the pea-cheese mixture. Cover with the last four lasagna sheets spread the remaining third of the pea-cheese filling, spread the other half of the pesto sauce, sprinkle the remaining pine nuts, and arrange the Kalleh fresh mozzarella slice over the top evenly.
Spray a large piece of aluminum foil with nonstick spray, and cover the dish with its oil side down.
Place the dish in the oven, and bake until the sauce is bubbly around the edges for about 35-40 minutes. Then remove the foil, and continue baking until the top and edges are lightly browned. The filling is bubbly and tender for about 15 minutes. Remove from the oven, and let it sit for 10 minutes until slicing. Serve on your dinner plate sided with a perfect green salad, or roasted chicken, or vegetables. Enjoy!