One of my favourite recipes since always.
If you need to make the pasta 120 minutes, with pre-made lasagna sheets 80 minutes.
- 400 gr Pesto
- 200 gr Basil
- 280 gr Parmesan cheese
- 200 gr Pecorino
- 60 gr Pine nuts
- 4 dl Olive oil
- 4 garlic cloves
- 1 lt Bechamel (White Sauce)
- 1 lt of milk
- 100 gr of flour
- 100 gr of butter
- Fresh made Lasagna Pasta or Pasta lasagna
- 500 gr Flour
- 2 Egg
- A bit of water
- 300 gr Potatoes
- 100 gr Green Beans
- 120 gr Extra grated Parmesan cheese
How to make it
Pre-heat the oven to 180°
For the Pasta
Flour in the shape of a Vulcan, crack the eggs in the middle of the Vulcan mix them gently, a pinch of salt and start to mix and gets your hands dirty.
Mix the dough and let it repose for 30 minutes. Then divide them into even smaller portions and start to roll it out with a rolling pin or with the specific machine for pasta (Form the dough into a rectangle and roll it through a pasta machine 2 times, at the widest setting. Reduce the setting and crank the dough through again, 2 times. Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1 mm thick. Lay the lasagne sheets out on a clean dry surface and allow them to dry slightly before using). If you are doing it with the rolling pin when the pasta is around 1 mm cut it into the shape of the trey to create the layers.
Put everything in the mixer and mix 🙂
At the same time boil the potato and the green beans cut them into tiny pieces:
- potatoes in slices of half centimetre thickness
- beans in pieces of 2 cm each
For the Besciamella
Warm up 1lt of the milk in a pan with nutmeg, salt and pepper.
In another pan melt the butter, turn off the fire and add slowly all the flour and whisk to avoid the formation of lumps. then put the roux on a low fire till golden.
Add some warm milk to the roux and create a smooth roux, then add the rest of the milk keep whisking energetically.
Then boil it to medium fire keeping whisking when creamy add the pesto to it.
Now that you have all the single ingredient is the time to put them together.
Coat the bottom of a tray dish with a thin layer of bechamel pesto. Cover the pesto bechamel with a layer of the lasagne sheets. Spread pesto bechamel over the pasta. Put half of the potatoes and half the beans on top, cover every layer with Parmesan, arrange another layer of pasta over the beans and potatoes, cover with bechamel pesto, another layer of beans and potatoes and Parmesan, repeat another couple of times and then on the last layer of pasta just the bechamel pesto and the Parmesan.
Put in the oven for 30 minutes and it is ready to eat!!
PS you can freeze it in pieces and have lasagna ready to eat whenever you want.