Drive away with green broad beans and ricotta
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