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Basil Pesto Lasagna
by: Enrica Monzani
- Preparation 30 min
- Cooking 30 min
- Portions 4 pers.
Ingredients needed
- 1 package Favuzzi Lasagne
- 1 jar Favuzzi Italian basil pesto
- 3 cups whole milk
- 1/4 cup Favuzzi “00” Flour
- 2 tbsp. unsalted butter
- Favuzzi Sea salt with fresh herbs, to taste
- 5 tbsp. freshly grated Parmesan
- 50 g pine nut
Products used in this recipe
Steps of preparation
- Bring a wide pot of salted water to a boil.
- To make the béchamel sauce, start by heating the milk in a saucepan over medium heat or in the microwave.
- Melt the butter in a heavy-bottomed saucepan. Add in the flour and stir continuously for about 2 minutes until it takes on a little colour without browning. Remove from heat and add the hot milk a few spoonfuls at a time, while quickly stirring as the sauce thickens.
- Once the milk has been incorporated, bring the sauce to a boil, then lower the heat and cook, stirring for another 10 minutes. Season with favuzzi sea salt with fresh herbs.
- You’ll know the béchamel is ready when it coats the back of a spoon. Remove from heat and set aside.
- Preheat the oven to 350°f (180°c).
- Boil 4 to 6 lasagna sheets for 3 minutes, then drain with a slotted spoon. Soak in a bowl of cold water and lay on a clean hand towel to dry. Repeat with 4 to 6 more lasagna sheets.
- Pour the basil pesto in a small bowl and add 2 spoonfuls of pasta cooking water, stirring vigorously.
- Begin to assemble the lasagna by first spreading a thin layer of béchamel sauce on the bottom of an oven-proof baking dish, then placing the first layer of pre-cooked lasagna sheets. pour a few tablespoons of béchamel sauce and a few teaspoons of basil pesto on top and swirl the two together. lastly, sprinkle some parmesan cheese and a few pine nuts.
- Repeat the process, layer after layer, until you fill the entire dish. top it off with a healthy amount of béchamel, a few drops of pesto to garnish, a generous sprinkling of parmesan, a little salt and a few more pine nuts.
- Bake for 20 to 25 minutes. serve hot.
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