Ligurian Lasagna with Pesto?
You will need pesto, béchamel sauce, boiled potatoes, green beans, and fresh pasta.
I made the pesto and béchamel sauce myself, but I bought the fresh pasta this time ?. There wasn’t enough time to make it from scratch.
Béchamel Sauce:
- 500ml milk
- 50g butter
- 50g flour
- A pinch of salt
- A pinch of nutmeg
?Put the butter in a small saucepan and melt it over low heat.
?Add the flour and quickly stir it while keeping it on the heat.
?Cook the resulting cream until it turns golden.
?Gradually add warm milk, constantly whisking with a whisk. Place it over medium heat and continue stirring until the mixture becomes smooth and thickens.
?Now add nutmeg and salt, mix well.
⭐️ If your béchamel sauce forms lumps, don’t worry. Take a sieve and strain your béchamel through it. This will get rid of all the lumps.
?Cover the béchamel with plastic wrap. It should tightly adhere to the surface of the béchamel. This is necessary to prevent the formation of a skin and create a kind of dense film.
Pesto:
- 50g basil
- 100ml olive oil
- 70g grated Parmesan cheese
- 30g grated Pecorino cheese
- 16g pine nuts
- 1/2 clove of garlic
- A pinch of salt
?Wash the basil and pat it dry with a towel. Use only the leaves; discard everything else.
?Put garlic, basil, salt in a blender and start chopping the ingredients. Add pine nuts and then cheese.
?Gradually add olive oil.
?Pesto is used raw.
Vegetables:
- 250g green beans
- 250g potatoes
?Boil the vegetables.
You will need approximately:
- 300g fresh lasagna sheets
- Parmesan cheese
??Mix béchamel sauce with pesto.
??Spread a little sauce on the bottom of the baking dish.
??Next, lasagna sheets (if they are dry, boil them for a few minutes).
??Then, sauce, vegetables, and Parmesan.
??Layer your lasagna alternating sauce, vegetables, and Parmesan. (I ended up with approximately 3 layers).
??Bake at 180 degrees Celsius for approximately 45 minutes. (I covered the dish with foil for the first 30 minutes and then baked it uncovered.)
