Yes! I haven’t tried it myself, but I imagine you can freeze it—just add to the baking time. And of course you can assemble and refrigerate, though I wouldn’t do so more than a day ahead so the pesto stays fresh.
well, i was just captivated by this from the start and made it for a dinner two weeks ago. imho making the pasta yourself is absolutely worth it if you have the time and energy---i even used some fresh duck eggs i'd recently been given by a neighbor-friend. and luckily, i had just enough pesto from last summer's basil stashed in the freezer. talk about a whole being greater than the sum of its parts! the result was just drrrreeeeeamy and practically intoxicating. a cross-section almost more closely resembled pastry than typical lasagna. i will absolutely make this (over and over) again. thank you!
I look forward to making this, but I have found that even non-no boil noodles don’t really need to be boiled to make lasagna. Are you certain that fresh pasta needs to be pre-cooked?
I have done in both ways, and always prefer when the pasta is blanched—otherwise it gets a little gummy, not terribly but enough that I notice (and this lasagne is lighter on the liquid content, so I would definitely blanch the pasta first). Of course, if you have a tried-and-true method without blanching that you enjoy, totally go for it!
Wow i'm gonna have try my hand at this! thanks for sharing.
I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
Just wow! Will make.
Woohoo! I hope you enjoy it, Sheryl!
Made it last night! Delicious!
I’m so glad you enjoyed it, Susan!
Can this be made and assembled ahead of time?
Yes! I haven’t tried it myself, but I imagine you can freeze it—just add to the baking time. And of course you can assemble and refrigerate, though I wouldn’t do so more than a day ahead so the pesto stays fresh.
So yummy!!!
Couldn't agree more!!
My mom makes it very often! We also make different versions with radicchio or pumpkin!
Sounds incredible! Is it sad that I’m already ready for autumn? 😂
Absolutily not! I have share on my blog some autmnual recipies of you like to see!!
Amazing, I’ll check it out!
I look forward to trying this. Your instructions are excellent & it looks doable for me. 👩🍳
Thank you so much, Valinda! I hope you enjoy it!
well, i was just captivated by this from the start and made it for a dinner two weeks ago. imho making the pasta yourself is absolutely worth it if you have the time and energy---i even used some fresh duck eggs i'd recently been given by a neighbor-friend. and luckily, i had just enough pesto from last summer's basil stashed in the freezer. talk about a whole being greater than the sum of its parts! the result was just drrrreeeeeamy and practically intoxicating. a cross-section almost more closely resembled pastry than typical lasagna. i will absolutely make this (over and over) again. thank you!
I’m so so happy you enjoyed it!! Duck egg pasta sounds incredible. How luxurious!! Thank you for giving it a try!
Greatness! Will veganize!!!
Yes! I often make a nondairy bechamel with oat milk and vegan butter, and Gotham Greens also makes a delicious vegan pesto!
I look forward to making this, but I have found that even non-no boil noodles don’t really need to be boiled to make lasagna. Are you certain that fresh pasta needs to be pre-cooked?
I have done in both ways, and always prefer when the pasta is blanched—otherwise it gets a little gummy, not terribly but enough that I notice (and this lasagne is lighter on the liquid content, so I would definitely blanch the pasta first). Of course, if you have a tried-and-true method without blanching that you enjoy, totally go for it!
Yummy. I love anything pesto.
Wow i'm gonna have try my hand at this! thanks for sharing.
I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
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