Name: Baked Lasagna with Two Pestos
Ingredients: 2 c Basil leaves; packed tightly; 3 Cloves garlic; 1/4 c Pine nuts; 1/4 c Parmigiano Reggiano; freshly grated; 3 tb Pecorino; freshly grated; 1 c Ligurian olive oil; Salt and pepper; to taste; 2 c Black Ligurian olives; pitted, to yield 1 cup; 1/4 c Fresh basil leaves; tightly packed; 1/4 c Pine nuts; 3/4 c Ligurian extra virgin olive oil; 1/4 c Pecorino Sardo; freshly grated; 3 c Bechamel sauce; 1 Recipe basic pasta dough

John reminded the persecuted church in Revelation about the true God “who is and who was and who is to come” (Rev. 1:4). Is there anything greater that we can contemplate than that understanding that God is eternal when facing tribulation? The agony of persecution, the cultural opinions of the day, the world leaders on the scene, all loom so large when the pressure is on us until we take a step back and realize how temporary it all is in the grand scheme of eternity. All of that comes and all of it will go. God and His truth remains – He was and He is and He always will be. The momentary frown of the world can’t replace the eternal smile from God. May we go through life keeping our eyes on Him and our minds heavenward and not on the passing trends and transient existence of this life.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Ligurian	New, Text, Import	1	Servings

INGREDIENTS

2	c	Basil leaves; packed tightly
3		Cloves garlic
1/4	c	Pine nuts
1/4	c	Parmigiano Reggiano; freshly grated
3	tb	Pecorino; freshly grated
1	c	Ligurian olive oil
		Salt and pepper; to taste
2	c	Black Ligurian olives; pitted, to yield 1 cup
1/4	c	Fresh basil leaves; tightly packed
1/4	c	Pine nuts
3/4	c	Ligurian extra virgin olive oil
1/4	c	Pecorino Sardo; freshly grated
3	c	Bechamel sauce
1		Recipe basic pasta dough

INSTRUCTIONS

PESTO ONE
PESTO TWO
Preheat oven to 400 degrees F.
Roll out pasta to thinnest setting, cut into 3 inch squares, blanch 1
minute in boiling water and shock in ice water.
Divide bechamel sauce into two mixing bowls. Add Pesto One into one mixing
bowl and Pesto Two into the other. On the bottom of 4 (6-inch) gratin
dishes, place 2 tablespoons basilbechamel mixture. On top of that, lay one
piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of
Pesto Two. Place a piece of pasta on top of the short stack. Continue until
all pasta and bechamel mixtures are used up (about 7 or 8 pieces high,
topping with a dollop of basil bechamel). Place in oven and bake 15 to 20
minutes, or until bubbly and slightly golden brown on top. Serve
immediately.
Recipe by: MEDITERRANEAN MARIO #ME1A01
Posted to MC-Recipe Digest V1 #989 by Sue <suechef@sover.net> on Jan 07,
1998

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”