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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, combined the asiago, mozzarella and Parmesan. In a separate medium bowl, combine the ricotta and egg. In a medium saucepan, melt the butter over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook for another minute. Stir in the flour and cook, stirring frequently and controlling the heat to prevent browning, about 1 minute. Slowly whisk in the milk and chicken broth. Bring the mixture to a boil and continue whisking until the sauce has thickened and coats the back of a spoon, about 10 minutes. | 2. Remove the saucepan from the heat and stir in 1/4 cup of the prepared pesto. Season with salt and pepper. Whisk 1/4 cup of the pesto cream sauce and the remaining 2 tablespoons prepared pesto into the ricotta mixture. Set aside the remaining sauce. | 3. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil and add salt. Working in batches, add the pasta sheets to the boiling water and cook for 2 minutes; transfer to a wire rack set over a rimmed baking sheet. | 4. Grease a 9- by 13-inch baking dish with the olive oil. Add 1/2 cup of the pesto cream sauce to the bottom of the baking dish. Place 1 pasta sheet on top of the sauce. Spread 1/3 cup of the ricotta mixture evenly over the pasta and sprinkle with 1/4 cup of the mozzarella mixture. Drizzle 1/3 cup pesto cream sauce over the cheese. Repeat the process, layering pasta, ricotta, mozzarella and pesto cream sauce twice more (3 layers in total). Finally finish with the fourth pasta sheet on top, and cover completely with the remaining pesto cream sauce and ricotta mixture. Sprinkle with the remaining mozzarella mixture. Coat a large piece of aluminum foil with nonstick cooking spray and cover the lasagna; bake until bubbling, about 30 minutes. Remove the foil and turn the oven to broil. Broil until the top is a spotty golden brown, about 3 minutes. Allow the lasagna to sit for 15 minutes before topping with the roasted pine nuts and chiffonade of basil. Slice and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asiago cheese	8	ounces	shredded	201.7333	0.0	44.88	1.1333
mozzarella cheese	6	ounces	shredded	551.1141	46.3004	23.0651	30.3963
parmesan cheese	3	ounces	grated	314.6794	34.0194	34.0194	4.2524
ricotta cheese	1 1/2	cups		647.28	11.3088	41.8872	48.2856
egg	1		beaten	71.5	0.36	6.28	4.755
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
shallot	1		minced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
purpose flour	3	tablespoons		201.7333	0.0	44.88	1.1333
milk	2 1/2	cups		372.1	29.158	19.215	19.947
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312
pesto sauce	1/4	cup		263.34	6.3567	6.1929	23.688000000000002
kosher salt black pepper				201.7333	0.0	44.88	1.1333
pasta	4			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
nonstick cooking spray				201.7333	0.0	44.88	1.1333
pine nut	1/4	cup	roasted	227.1375	4.4145	4.6204	23.0749
basil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.