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Pesto Lasagna Recipe

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main-dish low carb vegetarian christmas dinner italian
Nutrition per serving    (USDA % daily values)
CAL
689
FAT
151%
CHOL
47%
SOD
72%

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Ingredients for 9 servings

4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn

3/4 cup heavy cream

2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

1/3 cup toasted pine nuts

1 cup extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 pound fresh lasagna noodles, cooked and drained

1 cup finely grated Parmigiano-Reggiano (about 1-ounce)

2 teaspoons kosher salt

8 medium garlic cloves, peeled

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