INGREDIENTS

INSTRUCTIONS

Fill a large pot with cold water and bring to the boil. Once it has reached
a rolling boil, add a pinch of sea salt. When it returns to a boil, you are
ready to cook the noodles. Cook the lasagne a few sheets at a time only
until they are al dente. Remove each sheet with a flat slotted spoon and
set aside, and then cook more lasagne. While they are cooking, grease a
lasagne pan with the butter. Thoroughly stir a tablespoon of the hot pasta
water into the White Pesto, and then spoon a little of the sauce on the
bottom of the pan. Once the sheets of pasta are cool enough to handle (but
not cold), place one layer of lasagne on the bottom of the lasagne pan.
Then spoon a thin layer of the sauce on top of the noodle. Then add some
Parmigiano-Reggiano. Continue the process, making thin layers of noodles,
sauce, and cheese, ending with a layer of cheese. Once this is done, you
may serve as is or bake for no more than 3 minutes in a preheated 325
degree oven.
Yield: 6 servings
Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise"; Lasagne
with White Pesto
Recipe by: Cooking Live Show #9039
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997

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