Lasagne Al Pesto
Lasagne Al Pesto
Mix together the eggs and flour, and let rest for 1 hour, wrapped in a wet cloth or in cling wrap.
Start to work and roll out the dough in the pasta machine gradually, until you reach sheets of 1mm thickness.
Store the pasta sheets on a tray covered by cling wrap to avoid them drying.
Add the parmesan and pecorino to a blender with 50ml of olive oil, pine nuts and garlic. Slowly add the basil and keep adding the remainder of the olive oil. Correct with salt until you’ve reached preferred taste.
Melt the butter in a heavy-based saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles (about 2 minutes). Don’t let it brown!
Boil the milk in another saucepan. When boiling, add to the flour/butter saucepan and continue to stir as the sauce thickens. Bring it to a boil. Add salt, pepper and nutmeg to taste. Lower the heat and cook, stirring, for 2-3 minutes more. Remove from the heat. To cool this sauce for later use, cover with wax paper to prevent a skin from forming.
Preheat oven to 180-200°C. Prepare the baking pan by greasing with butter. Pour half a ladle of pesto and bechamel and spread it over the surface of the baking pan.
Place the first pasta sheet on top. Pour a whole ladle of pesto and bechamel onto the pasta sheet. Spread well and add parmesan over the top.
Add another pasta sheet. Repeat this process at least 4 times. On the top of the last layer, add butter. Prick the lasagne several times with a fork to avoid bubbling while baking.
Cook in the oven for 30-40 minutes.
Once cooked, add a handful of basil leaves, a drizzle of extra virgin olive oil and a sprinkle of parmesan on top.