Make beciamel sauce, by melting 100g of butter in a saucepan, and sieve 70g of flour into it and cook it gently without letting get color once the smell of raw flour is gone add all at once 1 liter of whole cold milk. let it cool to room temp.
Use your favorite recipe for pesto i usually go by eye but feel free to use your favorite.
Than mix the bechamel sauce with the pesto enough so that the bechamel has a nice pesto taste.
Layer par-cooked lasagna sheets, (for this preparation i use only one egg on 300g of pasta and the rest water, pesto with too eggy pasta isn’t a good match) with the bechamel/pesto sauce and sprinkle every layer with a good amount of grated Parmesan finish with a top layer of sauce and Parmesan.
Bake at 170 C / 340 F for 30 minutes, this dish should cook to much otherwise the pesto will start frying in the oven and it wouldn’t taste as good.
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Make beciamel sauce, by melting 100g of butter in a saucepan, and sieve 70g of flour into it and cook it gently without letting get color once the smell of raw flour is gone add all at once 1 liter of whole cold milk. let it cool to room temp.
Use your favorite recipe for pesto i usually go by eye but feel free to use your favorite.
Than mix the bechamel sauce with the pesto enough so that the bechamel has a nice pesto taste.
Layer par-cooked lasagna sheets, (for this preparation i use only one egg on 300g of pasta and the rest water, pesto with too eggy pasta isn’t a good match) with the bechamel/pesto sauce and sprinkle every layer with a good amount of grated Parmesan finish with a top layer of sauce and Parmesan.
Bake at 170 C / 340 F for 30 minutes, this dish should cook to much otherwise the pesto will start frying in the oven and it wouldn’t taste as good.