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Lasagna with pesto sauce

A delicious alternative to the classic lasagna with meat sauce are those prepared with Genoese pesto. In this recipe, two of the main protagonists of Italian cuisine come together in a single dish full of taste! For this preparation we used the Organic Genoese Pesto Cascina San Cassiano, but also try it with the Basil pesto with black truffle , Organic Pesto with Hemp, the Basil and Kale Pesto (also in the Organic version), the Soy Pesto or the Organic Soy Pesto Cascina San Cassiano.

Ingredients

21 lasagna sheets
250 g of grated Parmesan
Organic Genoese Pesto Cascina San Cassiano
or Basil pesto with black truffle
1 L of whole milk

100 g of 00 flour
1 pinch of salt
100 g of butter
nutmeg to taste

Preparation

Prepare the bechamel by heating the milk and melting the butter in a separate pan. Once completely dissolved, remove from the heat and add the sifted flour and mix vigorously with a whisk, taking care not to leave lumps. Then put the butter and flour mixture back on the heat and simmer until lightly browned. Take the milk, which in the meantime has warmed up, and add salt and nutmeg, then add everything to butter and flour. Mix well to obtain a homogeneous mixture and leave to cool. Take a baking dish measuring 30 x 20 cm and sprinkle the bottom with a first layer of bechamel, one with pesto and one with pasta, then cover with more bechamel and grated parmesan. Repeat this operation until the pan is full. Sprinkle the last layer of pasta with the béchamel sauce, the pesto and a generous amount of Parmesan. Bake in a preheated static oven at 180 ° C for about 15 minutes.

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