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Let's prepare a simple lasagna with pesto and, of course, with béchamel.
With a little pesto jar you will have enough. If you prepare this recipe in summer, the ideal is to use homemade pesto. I leave you the link to the recipe in case you find basil at a good price.
The pasta that I have used does not need previous cooking. If you use the lasagna sheets You will have to cook them previously in abundant water with a little salt.
Genoese pesto lasagna
A simple lasagna that is to lick your fingers
- ascen jimenez
- Kitchen: Italian company
- Recipe type: pasta
- Calories: 390
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- A few sheets of overcooked lasagna
- Genoese pesto (one jar)
- A ball of mozzarella or grated cheese
For the bechamel:
- 1 liter of milk
- 80 butter g
- 100 g flour
- 1 teaspoon of salt
- Nutmeg
Music
If we have a Thermomix we can prepare the béchamel in our kitchen robot. We would put all the ingredients of the béchamel in the glass and we would program 12 minutes, 100º, speed 3.
If we do not have this kitchen robot or a similar one, we will make the béchamel in a saucepan. First we will put the butter, we will sauté the flour and, little by little, we will add the hot milk without stopping stirring. Don't forget to add the salt and nutmeg.
When we have the béchamel ready, we will assemble the lasagna. In an ovenproof dish we put a layer of bechamel.
On it we place some sheets of lasagna.
We put pesto on the sheets.
We cover with more béchamel.
We repeat.
We finish with more béchamel on the surface.
We distribute the mozzarella pieces on the bechamel and bake at 200º (preheated oven) for 40 minutes. This temperature and time is what my package of lasagna indicated, but it is best that you follow the instructions on yours.
More information -