Drive away with green broad beans and ricotta
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13 recipes
Lasagne with Pesto
ingredients
servings
6
Farina Farina Intera
75 oz
Dried pine nuts
40 oz
Extra virgin olive oil
150 oz
Nutmeg
2 pinches
Pepper
2 pinches
Salt
4 pinches
Garlic
1 wedge
Lasagne, pasta
8 unit
Full fat milk
750 fl oz
Butter
75 oz
Pecorino cheese
150 oz
Basil
60 oz
first courses from Italy
Lasagne with Pesto
Lasagne with Pesto
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A very good lasagna with pesto, to change a bit from the usual ragù! I used the pasta sheets for the already packed lasagna.
preparation
step 1
The pesto (use the mortar if you have it or the immersion mixer, I used the latter): Blanch the basil leaves quickly and cool them immediately with cold water. In a tall container (or in a mortar), crush the garlic and pine nuts.
step 2
Add the basil, pecorino cheese and a little oil, start blending everything (or pound vigorously) adding the remaining oil until it is all mixed and the consistency is creamy. Season with salt.
step 3
The béchamel: Melt the butter in a saucepan and add the flour, mixing with the whisk, gradually pour in the milk and cook until it has thickened. Season with salt, nutmeg and pepper
step 4
At the base of a baking dish, spread a light layer of bechamel and pesto, so that the sheet of pasta does not stick to the bottom of the baking dish. Roll out the sheet and begin the layers: bechamel, pesto and finally the sheet of pasta.
step 5
The last layer must be covered with the sauces and sprinkled with pecorino cheese. Bake at 180 degrees for 15/20 minutes. Serve hot
