Friday, December 3rd - Free Form Vegetarian Parsley Pistachio Lasagna

Freeform Parsley Pistachio Pesto Lasagna

This is truly a dish inspired by leftovers.  I do not know why D took those Lasagna Sheets out of the freezer last week.  There was no way, looking at the calendar we would have gotten to it.  He was determined to finish them and the heaping amount of Parsley and half tub of Ricotta in the fridge as well.  He had also taken a tub of our Vegan Bolognese out of the freezer a few days earlier and I nearly mistook it for Yogurt from the container.  I'm much much worse between the two of us, as far as aversness to food wasteage.  It literally pains me when we have to throw out a vegetable I have neglected to use.  This time D was on a Lasagna sheet mission.

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.


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