Italian Pecan Lasagna
A twist on the classic Italian dish, this lasagna features a crunchy pecan crust and a rich, savory filling.
Ingredients
- ●1 cup, chopped Pecans
- ●8-10, traditional width Fermented Lasagna Noodles
- ●2 cups, homemade or store-bought Traditional Tomato Sauce
- ●1 cup, whole-milk Italian Ricotta Cheese
- ●1/2 cup, panko Crunchy Italian Breadcrumbs
- ●1/2 cup, grated Parmesan Cheese
- ●2 tablespoons Olive Oil
- ●to taste Salt and Pepper
- ●1/4 cup, chopped, for garnish Fresh Basil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a food processor, blend pecans until crunchy.
- 3
Cook lasagna noodles according to package instructions.
- 4
In a large skillet, heat tomato sauce over medium heat.
- 5
In a bowl, mix ricotta cheese, Parmesan cheese, and basil.
- 6
Spread a layer of tomato sauce on the bottom of a 9x13-inch baking dish.
- 7
Arrange 4 lasagna noodles on top of the sauce.
- 8
Spread half of the ricotta mixture on top of the noodles.
- 9
Sprinkle half of the crunchy pecans over the ricotta mixture.
- 10
Repeat the layers, starting with the noodles, then the tomato sauce, then the ricotta mixture, and finally the remaining crunchy pecans.
- 11
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 12
Remove foil and bake for an additional 10-15 minutes, or until the top layer is golden brown.
- 13
Let the lasagna rest for 10-15 minutes before slicing and serving.