Lasagne al pesto (3)

Lasagne al pesto (3)
Lasagne al pesto (3) 5 1 Stefano Moraschini


We need a marble mortar with a wooden pestle, 2 casseroles and a baking dish.

Prepare lasagna.

Knead the flour with a pinch of salt, the eggs and a little water, just enough to get a soft but sustained; allow to rest, covered, for 10 minutes, roll out the dough to a thickness of 2 mm and cut it into large rectangles.

Prepare the pesto.

Put in a mortar the basil leaves with a pinch of salt and the garlic cloves peeled and start to crush with a pestle.

Add the pine nuts and cheese and continue mashing with rotating movement.

Dilute with oil worked of pestle for few minutes, pulling with a spatula every now and then the dough was sticking to the sides of the mortar, then pour in the oil, stirring with a wooden spoon until a thick cream.

Cook the sauce melt the butter in a small saucepan, add the flour, making it come down from sieved, and mix well; season with salt, pepper and nutmeg, pour flush the hot milk and continue to Cook, stirring constantly, for about 10 minutes.

Boil pasta and vegetables slice potatoes and sprouted beans; Cook the vegetables for 10 minutes in boiling salted water and drain.

Supplemented, if necessary, the cooking water, add a tablespoon of oil, lessatevi lasagna and let them dry on a towel.

Fill the baking dish.

Spread in a baking dish a bit of pesto, then a layer of pasta, put the vegetables, seasoned with pesto and béchamel.

Continue alternating pasta, vegetables and seasonings, then passed in already warm oven at 180 degrees for 15-20 minutes.

Lasagne al pesto (3)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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