Imagine a culinary adventure that defies tradition and tantalizes your taste buds - a revolutionary dish that combines the crisp essence of matzo with the rich, herbaceous flavors of classic pesto. This Mazzagne al Pesto Matzo Lasagna is not just a recipe; it's a gastronomic revelation that bridges Italian cuisine with a unique twist, promising to transform your dinner table into a gourmet experience that will leave your guests speechless and craving more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 6 matzoh sheets
- 2 cups pesto sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- In a medium mixing bowl, combine ricotta cheese, 1/4 cup of Parmesan cheese, salt, and black pepper. Mix thoroughly until well incorporated.
- Briefly soften the matzo sheets by running them under warm water for 10-15 seconds to make them pliable. Pat dry with paper towels.
- Begin layering the lasagna by spreading a thin layer of pesto sauce on the bottom of the baking dish to prevent sticking.
- Place the first layer of softened matzo sheets to cover the bottom of the dish, breaking them if needed to fit completely.
- Spread 1/3 of the ricotta mixture evenly over the matzo sheets, followed by 1/3 of the pesto sauce and 1/3 of the shredded mozzarella cheese.
- Repeat the layering process two more times, creating three complete layers of matzo, ricotta, pesto, and mozzarella.
- For the final top layer, sprinkle the remaining 1/4 cup of Parmesan cheese over the lasagna.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese directly.
- Bake in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 5-7 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 10 minutes before serving to allow the layers to set.
- Slice into 6 equal portions and serve hot, garnishing with fresh basil leaves if desired.
Tips
- Water Temperature Matters: When softening matzo sheets, use lukewarm water to prevent them from becoming too soggy or falling apart.
- Cheese Distribution: Ensure even cheese distribution for a consistent flavor in every bite.
- Foil Technique: When covering with foil, create a slight tent to prevent the cheese from sticking to the aluminum.
- Resting is Crucial: Allow the lasagna to rest for 10 minutes after baking to help the layers set and make cutting easier.
- Fresh Herb Finishing: Garnish with fresh basil or parsley just before serving to add a burst of color and fresh flavor.
- Make Ahead Friendly: This dish can be prepared in advance and refrigerated, then baked when ready to serve.
- Customize Your Pesto: Feel free to use homemade or store-bought pesto, but a high-quality sauce will elevate the entire dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 25g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 80mg
