The stacks were easy to assemble and make it possible to throw together a "lasagna" on a week night. I worried that there would be too much liquid by using both the sauce and the pesto, but it actually could have used a little more. Next time I'll put some sauce down on the bottom of the dish first.
Since there is no such thing as a meatless any-day-of-the-week in our house, I grilled up some hot sausages to go along with these. Much to Brian's dismay (and he knew it IMMEDIATELY), they were chicken sausages, but they were delicious regardless.
Delicious and easy: what more can you ask for?
- 1 package of wonton wrappers (like the original recipe recommended, my grocery store also carries Nasoya - they come 50 to a package)
- ¾ C pesto (if using prepared, make sure you drain off some of the excess oil)
- 1-1/2 C marinara sauce
- 1/2 C shredded mozzarella cheese
- 2 Tbsp toasted pine nuts
- 1 tsp dried oregano
- freshly ground pepper
- Preheat oven to 350° F. Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray.
- Layer the four lasagna stacks by starting with a square of pasta, spreading about a teaspoon of marinara sauce on top and then about a teaspoon of pesto on that.
- Add another square of pasta and repeat. I did every other layer after that - pesto then marinara, etc. Repeat layers until you have used 12 squares for each stack.
- Top with marinara, some pesto and a sprinkling of the mozzarella. Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper. Cover tightly with foil.
- If using individual gratin dishes, place them on a rimmed baking sheet. Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving.
Source: The Italian Dish