Lasagna with Genovese Pesto


Lasagna with Genovese Pesto
 
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Recipe type: main course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

The lasagna with pesto sauce is a delicious Italian main course very tasty and flavorful. It is an alternative to traditional lasagna made with meat sauce and béchamel. For the preparation of this recipe you can challenge your chef skills in making some homemade ingredients like pasta, the sauce and pesto. If you have limited time, you can use pesto sauce, bechamel and even pasta, ready to mix and match within your lasagne. In this case the required dosage for pesto is 250 gr. Even for the sauce we recommend to use at least 250 gr. In each case the result will be fabulous! Buon Appetito!
Ingredients
  • Home-made béchamel sauce:
  • ½ liter of whole milk
  • 3 heaped tablespoons of flour
  • 50 g of butter
  • salt and nutmeg
  • 1 handful of grated Parmigiano Reggiano
  • Home-made pesto:
  • 60 g of leaves of basil
  • 2 cloves of garlic
  • 70 g of grated Parmesan cheese
  • 30 g of grated Pecorino cheese
  • 1 tablespoon pine nuts
  • 100 ml of extra virgin olive oil
  • some coarse salt
  • Home-made egg Pasta for italian lasagna.
  • 2 eggs
  • 200 gr flour 00
  • salt
  • 1 tablespoon olive oil

Instructions
  1. Homemade Pesto Sauce. You can easily find a package of pesto at the supermarket but if you wanna do it by yourself, here we are gonna give you directions. To prepare your home-made pesto you would need a marble mortar and wooden plan. Otherwise Should you use your blender or robot.
  2. Start cleaning basil’s leaves with a soft cloth, without washing them. In a mortar crush the garlic with a few grains of salt, until you got to creamy consistency. Now add basil and even a little salt and crush well. Turn the wooden pestle whole in the wall of mortar. You Should continuous rotating and crushing until you get a bright green liquid. Add the pine nuts and crush them up to do to make everything smooth and creamy. While mixing continuously, add grated cheese: such as Parmigiano Reggiano or Pecorino cheese and extra virgin olive oil.
  3. Home-made béchamel sauce. Béchamel sauce is easy to find at the supermarket … Even thought you can prepare your own béchamel sauce in 15 minutes at home. In a saucepan heat milk. In another saucepan, melt the butter slowly. Constantly stirring the liquefied butter you can slowly add the flour. Then add the hot not boiling milk and a pinch of salt, Constantly stirring until mixture is smooth and creamy with no lumps. Turn off the fire. When the sauce is warm add grated cheese and a little bit of grated nutmeg to your taste.
  4. Home-made egg Pasta for italian lasagna. If you wish to prepare your home-made egg pasta for your lasagna have a look on our tutorial here in the italian cuisine section “Basic Recipe for homemade italian egg pasta” otherwise you can buy egg pasta for lasagna at the supermarket. In That’s the house you may follow package instruction to cook them Because there are many type.
  5. If you’ve prepared your home made pasta Following our tutorial, after the rough remove from the fridge, knead it again by hand for few minutes to make it elastic blackberries. Now start to flatten your dough disk horizontal and vertical, using a wooden rolling pin to roll out the dough. Every so Often throws a bit of flour and sprinkle with your hand on the disk of dough to prevent sticking. Flatten your dough sheet to Obtain a thin disk, then cut it into rectangles of about 12 x 18 cm. to shape your lasagna. Prepare a large pan containing cold salted water. In a casserole boil abundant salted water, add a tablespoon of oil to water, in order to help lasagna to not stick. Soak and blanch 2 or 3 of lasagna at rectangul time for a few minutes. From time to time drain them well, then place them in the large pan prepared with cold salted water. After cooling, place your lasagna by spreading them out carefully on a cotton cloth.
  6. When you have all of the ingredients ready to use, you can compose your lasagna. First preheat oven at 180 degrees. Butter a rectangular baking dish. Mix the pesto with the sauce. Pour a little oil on the pan and place a layer of pesto and bechamel sauce, place the first layer of lasagna and then another layer of pesto and béchamel, “sprinkle” with the Parmesan cheese. Make two or three layers of lasagna, sauce and pesto, Parmesan cheese. Now bake at 180 degrees for about 20/30 minutes. After 10 minutes you can serve your delicious Lasagna with Pesto. Enjoy!

 

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