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Pesto Lasagna Recipe

Pesto Lasagna

Aida Mollenkamp

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Lasagna

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

Showing 1-10 of 13

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  • on March 12, 2012

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    I love this recipe! I used the no boil noodles as well... but did not have a problem with the consistency. It was so delicious! I could not believe how easy it was to make.

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  • on January 02, 2012

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    Love love love this recipe! It made my house smell so good! I couldn't get enough and I can't wait to make it again. The only thing I did differently was use no-cook pasta noodles instead of fresh, so the noodles definitely were undercooked and a little chewy. Next time I'll either make my own or add some cooking time to make sure the noodles cook all the way. The rest of the flavors were great though.

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  • on June 12, 2011

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    QUESTION: Does anyone know if there are any modifications to this recipe if I am using no-cook lasagna noodles? I want to do this next week for an outdoor picnic. Thank you.

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  • on July 01, 2010

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    THanks

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  • on May 16, 2009

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    Hay que agregarle mas crema al pesto, para que salga mas salsosa.
    Tambien agregarle queso mozzarella rayado entre capa y capa.

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  • on April 13, 2009

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    This was our Easter dinner, and it was a HUGE disappointment. I knew instinctively that 1 cup of olive oil was WAY too much, but I trusted that this recipe was thoroughly vetted. Wrong. Oil slick of massive proportions. As soon as I cut into it, it oozed oil--bleh. Grateful I made side dishes and salad. The recipe has merit, but I'd at least HALVE the oil if I tried it again.

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  • on December 20, 2008

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    Last Saturday was the first time I've watched Aida & I'm hooked! I immediately ran out for fresh basil & through this together in about 30-40 minutes. I substituted Trader Joe's Fat Free Half & Half in place of the heavy cream & used a bit less olive oil (you just have to work it a little harder in the blender. I used olive oil cooking spray between my layers of noodles to keep them from sticking. The low fat version didn't taste like it! I will make this again & again & have already sent the recipe around to friends. I love Aida's cooking style & tips (who knew you could use the basil stems in your pesto!! Thanks Aida!

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  • on December 17, 2008

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    I saw the show on Saturday and ate it for dinner Saturday night! I had some no-cook noodles and the rest of the ingredients on hand. I used a loaf pan, substituted evaporated skim milk for the cream and added some prosciutto that was in the fridge. yummy! It was so rich that i couldn't eat too much of it. I will have this again.

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  • on November 04, 2008

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    I made this recipe for a dinner party last night and it was a huge success. It was really easy to make too. I highly recommend it...

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  • on October 23, 2008

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    Ok I watched Aida for the first time one Saturday and she was great. Beautiful, funny, beautiful and appeared to have the skills in the kitchen ! Did I mention she was really beautiful...So I naturally whipped this recipe up for a dinner party I hosted for my friends and family. It was a ridiculous success! So tasty. Not a scrap left! Now I did make a couple modifications knowing my guest and myself. I added a couple of layers of sauteed pancetta, mushrooms, and get this prociutto. They were left over in my fridge so why not? Hey, Im a carnivore. What can I say. Cheers hottie. This rocked!

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