2012 is the Year of Adventure.
And every day should be a celebration.
Daydreaming about something fun for dinner brought me to a cool concept.
Pasta & bread are close cousins.
So, how about a lasagne with bread, instead of the usual noodles?
Make your own fresh pesto. Blitz in the food processor in no time.
Omit the nuts for a more refreshing sauce.
Mushroom Pesto Bread Lasagna
1 lb crimini mushrooms
1 loaf good ciabatta bread, thinly sliced
1/2 lb fresh mozarella, thinly sliced
1/4 cup sundried tomatoes
1 1/2 cup parmesan
2 8oz packs cream cheese
fresh pesto
Fresh Homemade Basil Pesto
2 bunches fresh sweet basil
1 cup parmesan (Stella brand)
1 clove garlic
1/2 cup olive oil (Al Wazir)
zest & juice of a lemon
S & P to taste
Slice & sautee the criminis with a bit of butter & olive oil. Set aside to cool.
Mix cream cheese + 1 cup parmesan.
Smooth pesto over the bottom of an ovenproof dish.
Layer ciabatta slices, spread 1/2 cream cheese mixture on top, sprinkle sundried tomatoes,
cover with slices of mozarella.
Repeat.
Top with remainder of pesto, mozarella, sprinkle remaining 1/2 cup of parmesan.
Bake 1 hour @ 350*F.
Serve with a lovely bottle of Amarone and follow with fluffy tiramisu (recipe soon!)
There are too many rules in life.
In cooking, there aren’t any.
Enjoy the freedom.
L'angolo cottura di Babi says
I'm a new follower of your very nice blog! Your lasagna is simply wonderful!
Coco says
Grazia! Glad you enjoyed it, too. 🙂