Homemade Baked Pesto Lasagna, the recipe.
Every now and then, my very good mother makes me lasagna al forno and lately she likes to make it with pesto alla genovese instead of ragù. So I decided to write you the recipe.
Ingredients:
– Lasagna sheets (we buy them fresh);
– Genoese basil pesto;
– Butter, flour and milk (for the béchamel);
– Salt;
– Grated cheese.
– Salt;
– Olive oil.
Preparation:
The first step is to boil the sheets of pasta lightly in salted water. While the sheets are cooking lightly, we prepare the béchamel.
The béchamel is very simple to prepare: take the butter and put it in a saucepan on the stove; while it melts, slowly add the flour; when the butter and flour have mixed together, add the milk. I recommend stirring continuously to avoid creating lumps.
When the béchamel is thick we are ready to “assemble” the dish.
In a tempered glass (or terracotta) pan, we begin with the layers: The first, which will then be the outermost, must be puff pastry; then we continue with one of bechamel, one of pesto (but you only need a little per layer), a little olive oil and the grated cheese. We continue to proceed with as many layers as you prefer!
When the pan is abundantly full (and rich) we put it in the oven at 200 °C for about twenty minutes. It doesn't take much because the sheets were already pre-cooked.
Remember, once removed from the oven, to leave them to cool for 5 minutes to allow the various layers to blend together better.
Here is the finished dish:
