- 500gr lasagne
- 500gr pesto genovese
- 1lt bechamel
- 100gr grated Parmigiano Reggiano
Blanch the lasagna pasta dough in hot salted boiling water for 1 minute, drain and dry it. Place them on a tray with a drizzle of oil to prevent sticking.
Now take a baking pan, grease with a little extra virgin olive oil and create your base with 2 spoons of bechamel and 2 spoons of pesto.
You are ready to create the layers of your lasagna alternating the pasta dough, few spoons of bechamel, pesto alla genovese and some grated Parmigiano Reggiano.
Cover the very last layer with some more Parmigiano Reggiano.
Cook in pre-heated hoven at 180° for 15 minutes.