Lasagna with Pesto
Layered homemade pasta with pesto and crescenza cheese.
Contains pine nuts.
Bake the unfrozen, uncovered lasagna at 350 degrees for 20-30 minutes or until golden brown.
Remove from the oven and let it rest for 10 minutes before serving. Cut in desired portions with a spatula and serve.
Delivered fresh. Can be stored in the refrigerator uncooked for 3 days or in the freezer uncooked for up to 4 months.
Crisp acidity and nuttiness, a textbook pairing with pesto. You'll drink more than a bottle...
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