Cheese Lasagna with Sun Gold and Red Cherry Tomatoes, Provolone, and Basil Pesto
"In the US many quotes like the French adapted bon appétite or Italian phrases buon appetito and Mangia are often heard at restaurants. These statements simply mean let's eat or enjoy your meal and emphasize the fact that food is highly celebrated worldwide."
Ingredients
- 4-5 Pasta sheets with cheese
- 1 cup pesto sauce
- 4 oz pine nuts, toasted
- 1 lb provolone piccante
- 2 qt Béchamel
- 2 pint red cherry tomatoes
- 8 ea garlic cloves
- 2 pints sun gold cherry tomatoes
- TT fresh basil
- 1 cup extra virgin olive oil
- TT salt and pepper
- 1 cup Parmigiano Reggiano
- 3 lb Mozzarella Cheese
Directions
Layer Pasta sheets in a greased baking dish with béchamel, provolone, Parmigiano, and mozzarella. Bake covered at 400°F for 30 minutes then remove cover and bake until cheese has browned. Remove from oven and let rest for a few minutes before slicing. Sauté garlic and tomatoes in olive oil briefly then remove garlic cloves and season. Prepare your favorite pesto recipe. Plate Lasagna slices accordingly then finish with pesto, and surround with sautéed tomatoes.
