Lasagne al pesto
Instructions
Cut the dough into squares or rectangles and let them boil al dente.
Drain and place the dough on a dry cloth.
Add the pesto 2 tablespoons of pasta cooking water and stir well.
In heated service plate put a bit of melted butter, then a layer of lasagne, a bit of pesto and grated cheese.
Keep it up in layers until ingredients.
Serve immediately on warm plates.
Ingredients and dosing for 4 persons
- 400 g of sheet of fresh egg pasta
- 80 g of melted butter
- 60 g of grated parmesan cheese
- 1 pack of pesto (250 g packs)