| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 1 hr 15 min |
| Cook: | 35 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 1 hr 15 min |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- Pesto, recipe follows
- Besciamella, recipe follows
- Butter, for baking dish, plus more for topping
- 1 1/2 (9-ounce) boxes no boil lasagna noodles
- 1 cup freshly grated Parmesan cheese
- 4 cups fresh basil leaves, about 4 ounces
- 1/3 cup pine nuts
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil, plus more for sprinkling
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup freshly grated Pecorino Sardo or Romano
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.
- Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.
- Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.
- Keep the pesto in the refrigerator until you’re ready to use it.
- Mix the pasta and the pesto…serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil.
- Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook’s Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 690 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 23 g |
| Cholesterol | 72 mg |
| Sodium | 632 mg |
| Serving Size | 1 of 8 servings |
| Calories | 690 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 23 g |
| Cholesterol | 72 mg |
| Sodium | 632 mg |
Reviews
Easy and delicious!