This is my entry to Presto Pasta Nights.

This is an unusual lasagne, with plenty of cheese and the flavor of both pesto and artichokes to add a little wow.  I came up with it because the local store was clearancing cans of artichokes for $1 each..who could resist all those artichokes? Not me.  So, you might just plan on seeing more recipes with artichokes because I bought a lot of cans! I think lasagne is Marc’s favorite food, well I know it is.  No matter where we go he will get lasagne if they have it.  If not he is happy with steak or a burger..or enchiladas if it is Mexican food but lasagne is first choice.

I found out that lasagne is also spelled lasagna.  Apparently lasane is the plural  so it would be one lasagna noodle and six lasagne noodles.  Lasagna, lasagne…whatever.  The result is always amazing.

Artichoke Pesto Lasagne

Artichoke Pesto Sauce

• 1 8 oz can artichoke hearts
• 1 cup fresh basil leaves, lightly packed
• 1/2 cup chopped toasted walnuts
• Zest and juice of 1 lemon
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 1 large can organic marinara sauce
• 1 cup freshly grated Parmesan cheese

Combine the artichokes, basil, walnuts, lemon zest, juice, garlic, salt, and pepper in a food processor or blender. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Stir in the marinara.

Transfer the artichoke pesto to a large bowl and stir in the cheese.

Lasagne

• 9 lasagne noodles cooked
• 1 lb ricotta
• 2 eggs, beater
• 1/4 c heavy cream
• 2 1/2 cups mozzarella
• 1/2 lb hot Italian sausage, chopped and cooked
• 2 8 oz cans artichoke hearts chopped
• Recipe for Artichoke Pesto above

1. Preheat the oven to 375.
2. Mix the ricotta with the two eggs and 1/4 cup of cream until well mixed.
3. Put a thin layer of the pesto sauce on the bottom of a 13×9 inch pan.  Lay 3 lasagne noodles vertically, next to each other, in the pan.
4. Arrange the artichoke hearts and the sausage over the the noodles.  Sprinkle with 1/3 of the mozzarella.
5. Cover with 1/2 of the sauce.
6. Add another layer of noodles.
7. Spread with the ricotta mixture and sprinkle with 1/3 of the mozzerella.
8. Cover with the last three noodles.  Pour the remaining sauce over the top.
9. Cover with aluminum foil and bake for 40 minutes.
10. Remove foil, sprinkle with remaining cheese and bake 20 more minutes, or until cheese is bubbly and lasagne is heated all the way through

Serves 9-12 depending on appetites

images: marye audet (C)2009, ALL RIGHTS RESERVED

Post from: Baking Delights

I love alfredo anything! Cheese is probably one of the best things known in the world.  I wanted to do something a little different for this week’s  Presto Pasta Night.  By the way, just to let you know…I get to host Pasta Presto in December..so stay tuned! If you want to join in on the weekly fun check out Presto Pasta .

This is Alfredo with a bit of a twist in more than one way.  I used the rotelle pasta so that more of the sauce would be caught in every bite of the pasta.

The sauce is creamy an rich, I made it plain but it would be great with grilled spicy shrimp or chicken breast.  I use raw goats’ milk in my recipes because we have dairy goats.  That makes the recipes a little different in texture since goats’ milk has a bit more fat and is creamier.  You might try adding a bit more cream to get the same effect with whole milk.

Southwestern Alfedo  Pasta

• 2 lbs cooked pasta
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 2 cups milk
• 1/4 cup cream cheese
• 2 cups Monterey Jack cheese
• 2 cloves garlic, minced
• 2 cloves garlic cut in half
• 2 onions chopped
• Dried chipotle to taste ( or omit)
• 2 red bell peppers chopped
• 1 can green chilis
• 1/4 cup chunky picante sauce
• olive oil for sauteing onions and garlic.

1. Bring the milk and the cream just to the simmer.  remove from heat and place the cut garlic halves in the pan.  Cover and set aside.
2. In a saute pan, saute the onions, chipotle, peppers, and garlic until soft and tender.  Set aside.
3. Heat the cream mixture back up and remove the garlic halves (discard them).
4. Add the cream cheese and the Monetery Jack and stir until smooth over low heat.
5. Stir in the onion mixture, chilis and picante
6. Simmer until the sauce has thickened and pour over the pasta.  Serve at once.

Serves  8-10

Image:Marye Audet

Post from: Baking Delights