Help! - I'm making Five Cheese Chicken Lasagna with Pesto Sauce

[georgiarose]

I'm using prepared pesto instead of making it from scratch. How much pesto do you think 3 cups basil, 1/4 cup parmesan and 1/4 cup oil would equal in prepared product? I'm leaning toward using 3/4 to 1 cup of prepared pesto? Anyone have any thoughts? Thanks in advance for your help!

 

[meryl]

Looks like it should make about 1 cup.

 

[meryl]

The recipe sounds great - where can I find it?

 

[marilynfl]

I think you're good with 1 cup. This recipe reduces 2 C basil + 1 C oil & cheese to 1 C pesto.

http://www.elise.com/recipes/archives/001329fresh_basil_pesto.php

 

[meryl]

Saw that one too - it uses 2 cups *packed* basil, so I figure Georgia's 3 cups loose basil should

do it.

 

[meryl]

P.S. The linked one uses 1/2 cup oil, not 1 cup.smileys/smile.gif

 

[meryl]

Sorry, Rose, I meant to say "Rose" not "Georgia."

 

[georgiarose]

Thanks y'all! I used 1 cup and it tasted about right...

I've got it in the oven now. I found the recipe in a junior league cookbook. I'll post the recipe later along with our review.

 

[marilynfl]

Ya...to save room, I added the 1/2 oil + 1/2 cheese for 1 cup of stuff.

 

[meryl]

Ah, I see - there's a method behind the madness!

 

[meryl]

Or a madness behind the method - take your pick.

 

[marilynfl]

Madness is the operative word.

 

[georgiarose]

REC: Five Cheese Lasagna with Chicken and Pesto

Notes: This was good, but very rich. The family liked it very much.

Ingredients:

16 oz. lasagne noodles (I used the flat no-cook Barilla lasagne noodles)

Pesto Cream Sauce:

1 C. prepared pesto (I used the one from Sam's Club)
2 T. cornstarch
1/4 t. salt
1/8 t. white pepper
2 C. milk

Ricotta Filling:

2 C. ricotta cheese
1 C. sour cream
1/4 C. parmesan cheese, grated
3 eggs, beaten
1 1/2 t. white pepper
1/2 t. salt

Cheese Mixture:

8 oz. shredded Mozzarella
8 oz. grated Parmesan
8 oz. shredded Fontina
8 oz. shredded Monterey Jack

Assembly:
1/2 C. cream, divided
2 lbs. boneless, skinless chicken breast, cooked and shredded
1/4 C. chopped fresh parsley

Directions:

Preheat oven to 350 degrees.

Cook noodles and set aside (if not using the no-boil type).

Pesto Sauce:
Mix cornstarch, salt and pepper in small saucepan, Whisk in milk. Cook over medium heat, stirring constantly until thickened, Cool slightly, then stir in pesto.

Ricotta Filling:
Mix ingredients for ricotta filling together. Set aside.

Cheese Mixture:
Combine cheeses in a bowl and set aside.

Assembly:
Pour 1/4 C. cream into a 10x14 inch baking dish. Place a layer of noodles over the cream. Layer with half the pesto sauce. hald the chicken, and one-third of the cheese mixture. Add another layer of noodles. Layer with half the ricotta filling. Add another layer of noodles, remaining pesto sauce, remaining chicken, and one-third cheese mixture. Add another layer of noodles, then remaining ricotta filling. Top with noodles. (Note: If using the Barilla noodles, you will not have enough to place on top without opening another box. I left the top layer of noodles off and it worked just fine.) Pour the remaining 1/4 cup cream over the top and cover with the remaining cheese mixture. Sprinkle with parsley.

Bake covered with foil for 30 minutes. Remove foil and bake additional 30 minutes. let stand 10-15 minutes before serviing. If assembled in advance, let stand at room temperature for 1 hour before baking.

Source: California Fresh Harvest by The Junior League of Oakland-East Bay

 

[meryl]

Thanks for the recipe!