Pesto Lasagne
Ingredients for 4 people
- 1 garlic clove
- 1 pinch of nutmeg
- 30g of pine nuts
- 30g of Pecorino Toscano cheese
- 50g of butter
- 50g of flour
- 1 jar of La Gastronomia Ligure Pesto (120g)
- 500g of pre-made egg lasagne
- 900g of whole milk
- Salt to taste
Start by preparing the béchamel: melt the butter in a saucepan on low heat and then add the flour, stirring continuously with a whisk until you get a smooth mixture. Add the milk already heated in a saucepan to the mixture, with a pinch of salt and nutmeg. Turn up the heat and bring to the boil, stirring continuously to avoid lumps. Remove from the heat and leave the béchamel to rest.
Now prepare the pesto sauce by mixing the pesto with the béchamel. Mix a little with the whisk so that the pesto is combined with the béchamel sauce.
Take a baking tin and grease thoroughly with a little oil. Take a ladle of béchamel and pesto and cover a first layer of two lasagne sheets. Cover the sheets with another ladle of béchamel and pesto sauce, then sprinkle the surface with a little grated Parmigiano cheese. Continue to make layers until all the ingredients have been used.
Cook the tray of lasagne for 20 minutes in a preheated oven at 220°C. When it has finished cooking, remove the lasagne with La Gastronomia Ligure pesto PDO from the oven, leave it to cool for 10 minutes, then cut into slices and serve in single servings.
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