|Freeform Parsley Pistachio Pesto Lasagna|
The lasagna itself was super easy. Layers of fresh Lasagna sheets with Vegan Bolognese, Cheese, Ricotta, then Pesto, Ricotta and Cheese in two individual sized oven proof dishes. Bake at 400 for 20 minutes until heated through and the Cheese has melted. You could bake covered with foil for 15 then uncovered for 5.
Parsley Pistachio Pesto
1 bunch or 2 cups fresh Parsley
1/2 c shelled Pistachios
1/2-2/3 c freshly grated Parmesan, the real stuff! No green plastic cones!!
1 clove Garlic
1/4-1/2 c Extra Virgin Olive Oil, the stuff tasty enough for Salad not frying
Place everything but the oil in your food processor. Blitz to break down a few times. Then on a slow run, drizzle in the oil. Add to the consistency you prefer. Will keep in the fridge for a week or in the freezer for much longer.
It was sooooo good. The Pistachios gave it this amazing roundness that was amazing with the Ricotta.