Pesto Lasagna

from: the Italian Dish

This dish was delicious but everything I've found on The Italian Dish is. I'm convinced that a good bechamel is key to a great lasagna...

makes an 8x8 pan
4-8 servings

note:  for this recipe in an 8x8 pan, you can make a smaller size lasagna using only 10 noodles (5 layers with only 2 sheets per layer).  You can also make a larger lasagna in this pan, using all the space by having 4 noodles per layer.

note on lasagna noodles: I find that regular lasagna noodles work best with this recipe.  That is, lasagna noodles that you cook first. Fresh sheets of pasta, cooked,  also work as well.  If you are using lasagna noodles which you have cooked, you don't have to use quite as much bechamel sauce.  If you are using the "no-boil" lasagna noodles, the noodles must be coated heavily with sauce, so that they cook properly.  They tend to absorb a lot of sauce.   I don't like them as well, but they will work alright if you want to save some time.  Just be sure to wrap the lasagna tightly with foil while cooking.
pasta:

10 - 20 no-cook lasagna noodles or fresh pasta sheets, cooked or regular lasagna noodles, cooked

pesto:

3 ounces of Parmigiano Reggiano cheese, cut into chunks
1-1/2 cups packed fresh basil leaves
1 garlic clove
1/4 cup pine nuts
1/2 cup olive oil

bechamel:
1/4 cup butter
1/4 cup flour
2 cups milk (whole or lowfat)
1 chicken bouillon cube (half, if using Knorr)
1/8 teaspoon grated nutmeg
1/4 teaspoon ground white pepper

1 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 teaspoon dried oregano

Make the pesto:

Place the chunks of Parmigiano cheese into the food processor and process until finely ground.  Add the basil, garlic and pine nuts to food processor.  Process, using pulses, till finely chopped.  With machine running, add the olive oil until pesto is smooth.

Make the bechamel:

In a heavy medium saucepan, melt the butter.  Whisk in the flour and stir for a couple of minutes, until the flour is cooked.  Add the bouillon cube and allow to dissolve.  Whisk. Add about a third of the milk, slowly, and whisk over medium heat.  Add the nutmeg and pepper.  When the sauce is smooth, add another third of the milk and whisk.  When the sauce is smooth again, add the rest of the milk and whisk until smooth. Transfer to a heat proof bowl or Pyrex cup and let cool slightly.

Assemble lasagna:

Preheat oven to 350 degrees F.

In an 8x8 pan, place about 1/3 cup of the bechamel to coat the bottom of the pan. Lay first layer of lasagna noodles.  Add enough bechamel to coat the noodles.  Add some pesto and spread into the bechamel.  Add a handful of the grated Parmesan.  Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles.  On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella.  Sprinkle the oregano on top.  Wrap tightly with foil (preferably Reynolds No-Stick foil).

Bake for one hour (if using regular, cooked noodles) or one hour and 15 minutes (if using no-boil noodles). Remove foil and bake for 10 minutes more, until top is golden.  Remove from oven and allow to sit for 15 minutes before slicing

Crock-pot Honey Sesame Chicken

from: Table for 2

Yield: 4 servings

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1. Place the chicken thighs in the crock pot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock pot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crock pot to thicken up the sauce a bit. Throw the chicken back in and stir around to re coat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.