Pesto Lasagne is a recipe that combines two typical dishes of Italian culinary tradition: fresh egg pasta and Ligurian pesto. The bechamel sauce is a must in this recipe, which with its velvety touch makes everything more creamy and harmonious.
The lasagna with pesto even if they require some time in preparation, will reward you in the taste and satisfaction of the faces of your guests who will surely like the dish!
Ingredients:
- sheets of fresh egg pasta
- ½ clove of Garlic
- Extra virgin olive oil
- 100 gr of Basil
- 60 gr of Grated pecorino
- 220 gr of Grated Parmesan cheese
- 30 gr of Pine nuts
- 100 gr of Butter
- Salt
- Nutmeg to grate
- 1 l of Whole milk
Preparation:
Start with the pesto: clean the basil leaves, put them in a mortar and crush them with the peeled garlic and salt: you will have to obtain a creamy mixture. Then add the pine nuts and grated cheeses and the oil a little at a time, continuing to pound. Alternatively, you can make the pesto with the mixer.
Once you have finished the pesto, go to the fresh pasta: pour the sifted flour into a bowl, add the eggs and mix the ingredients with a fork, incorporating the flour into the eggs.
Work the dough with your hands for at least 10 minutes and form a dough, wrap it with plastic wrap and let it rest in a cool and dry place for 30 minutes.
Switch to the bechamel: heat the milk in a saucepan, and in another saucepan melt the butter over low heat, then turn off the heat and add the sifted flour, stirring with a whisk to avoid lumps. Then put the mixture on the heat stir until it is golden. Add the nutmeg and salt to the milk, then add it to the mixture of butter and flour, and stir it on the fire for 5-6 minutes until a thick sauce is formed and it will start to boil. When the béchamel is ready, transfer it to a bowl and let it cool.
Turn to the pasta: put a pan on the fire full of salted water and blanch the dough for 1 minute, drain and place them on a tray with a little oil do not attack.
Now, since all the preparations will be completed, take a baking dish and grease it with a drizzle of oil: spread with a spoon a layer of béchamel, one of pesto, then add 3 sheets of dough and cover with the béchamel and then add again the pesto, dusting the grated cheese. Continue to create layers with egg pasta sheets, until the ingredients are exhausted (bechamel
– pesto – cheese). Once ready cook them in a preheated oven at 180 ° for 20 minutes. Remove the Pesto Lasagne, let it cool slightly: your lasagna with pesto sauce is ready!
