This is an excellent recipe for early spring days, when you want to taste something fresh, but the warm breeze asks for a comfortable dish to embrace you.
Time required 90 minutes
Difficulty level 3
Cost of ingredients 5 euros
- 500 gr egg pasta sheets for lasagna
- 750 gr béchamel
- 200 gr pesto sauce
- 350 gr mozzarella cheese
- Parmesan cheese
Make a liquid béchamel and pour a few tablespoons of it on the bottom of a pottery oven-proof dish that you will use to cook lasagne.
Save a part of béchamel and stir the rest with pesto sauce. You can use both dry and fresh lasagne sheets, as you prefer. If you choose dry pasta, cook lasagne sheet in a large pan with water and salt for a few minutes. If you choose fresh pasta instead, you can use it without cooking pasta.
Chop mozzarella and let it drain for a few minutes, then make lasagne layer by layer, alternating pasta sheets, béchamel and pesto sauce, mozzarella cheese and parmesan.
Keep on making layers until you finish all the ingredients. Spread saved béchamel on the top, sprinkle with mozzarella and parmesan.
Preheat oven to 180°C, cover lasagne with an aluminium sheet and cook lasagne per 15 – 20 minutes. Remove the aluminium sheet and cook for 15 more minutes, until mozzarella is golden.
Make it cool for 5 minutes and serve with some fresh basil leaves.