Lasagna al Pesto (Lasagna with Pesto Bechamel)
This is a great lasagna that is fun to assemble and delicious to eat. It includes a recipe for Bechamel (Besciamella in Italian), which is basically a white sauce made of flour, butter, and milk. Bechamel is used in a number of different dishes, and in Italy it is very frequently found in lasagna. In fact, Bechamel is used in the most basic, classic lasanga recipe. Bechamel is also found in a number of French dishes, although adding a pinch of nutmeg to the sauce is typically Italian.
500gr of lasagna pasta sheets
2 1/2 jars of pesto (190 gr per jar)
1l of milk
60gr of butter
Besciamella (Bechamel sauce):
1) Melt butter in a pot under low heat.
2) Add flour and mix until it becomes a sort of dough. Simmer it at very low flame until it becomes golden.
3) Add 1L hot milk
4) Blend / mix the milk into the dough (using a hand-held mixer)
5) Add a pinch of salt and nutmeg
6) Cook 8-10 mins until the sauce is moderately liquid
1) Cook each sheet of lasagna pasta in boiling water for 4-5 minutes. Make sure you continuously stir the water so the pasta sheets don’t stick to each other.
2) When cooked, place the pasta sheets on a plate so they don’t touch each other, preventing them from gluing together.
3) When the Bechamel sauce is ready, mix it with the pesto to obtain the pesto-Bechamel sauce.
4) Spread a thin layer of the pesto-Bechamel sauce onto the bottom of your baking pan. Then layer with the pasta sheets, the diced mozzarella and slices of the smoked cheese. Repeat with another layer of the mixture, sheets, etc.
The final layer should be the pesto-Bechamel sauce. No cheese should be poking through or it may burn.
5) Bake in the oven for 25-30 minutes at 200C (392 F). Serve warm with freshly grated parmesan cheese.
*Alteration – can add sauteed spinach to the Pesto-Bechamel sauce