TASTE THE RECIPE

Lasagnetta al pesto

 
TIME

40'
DIFFICULTY
Chef
Easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

(for 4 people)

1 litre full fat milk
100 g butter
100 g flour 00
Nutmeg
Salt
Parmigiano reggiano cheese
Sheets of fresh pasta for lasagne ( at least 12 sheets)
1 jar of pesto alla genovese Compagnia

PROCEDURE

Prepare the béchamel  

Heat the whole milk in a pan

Melt the butter over a low flame. Incorporate the flour, mixing continuously to avoid the formation of lumps. Brown and combine the mixture , adding some spoonfuls of milk and continue to mix with the whisk. Pour in the remaining milk, add a little salt and grate a pinch of nutmeg.

Continue cooking for about 10 minutes until reaching a creamy consistency



DISH PREPARATION

Cover a baking tray with a thin layer of béchamel and pesto and position the first layer of lasagne pasta.

Cover with more pesto and béchamel and a sprinkle of parmigiano reggiano. Continue with the successive layers until using up the ingredients.

Cover the last layer with a generous dose of pesto , béchamel and parmigiano.

Bake in the oven  180°C for approximately 20 minutes.

When the cooking time is finished let the lasagne rest for a few minutes, Serve the portion of lasagne adding a few pinenuts and a thin layer of pesto alla genovese Compagnia.


TASTE WITH
Pigato white wine from the Riviera di Ponente
 

 

 
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