Lasagna with pesto sauce

puck_bechamel_sauce

It's the vegetarian version of the traditional Lasagna with Ragù

Ingredients

  • 50 Grams (gm) Basil Leaves
  • 100 Milliliters (ml) Oil
  • 1/2 Clove Garlic
  • 3 Tablespoons Parmesan cheese, grated
  • 1 Tablespoon Pecorino cheese, grated
  • 2 Tablespoons Pine Nuts
  • 1 Pinch Salt
  • 250 Grams (gm) Lasagna sheets
  • 1 Box Bechamel Sauce
  • 5 Potatoes, sliced
  • 250 Grams (gm) Green Beans
  • 150 Grams (gm) Parmesan cheese, grated
  • 250 Grams (gm) Mozzarella , in cubes

Instructions

Step

1
Gently wash the basil leaves, dry them and put into the blender.

Step

2
Add the pine nuts, Parmesan, Pecorino cheese, garlic, salt and a bit of olive oil.

Step

3
Begin to blend everything and, gradually, add the remaining olive oil until the mixture is well blended and creamy smooth.

Step

4
If you prefer the pesto more light and delicate add more pine nuts and Parmesan cheese.

Step

5
The secret to prepare a delicious pesto is adding the ingredients gradually and taste it any time you add ingredients.

Step

6
Mix the Puck Béchamel Sauce with Cheese with the Pesto Sauce. and over the bottom of a flat oven pan (approximately 20x30cm) with two tablespoons of Béchamel/Pesto sauce.

Step

7
Place one layer of pasta sheets cover with the Béchamel/Pesto sauce, add the potatoes, grean beans and mozzarella and the grated Parmesan cheese.

Step

8
Repeat until all ingredients are used. Cover the last layer with Parmesan cheese.

Step

9
Bake in preheat oven at 180°C for about 40 minutes.

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