Green Lasagne (or pesto lasagne)
This one is a classic, though we are just posting it today thanks to Chris from Boston College, who reminded us about it.
It is a great favorite of mine and all those vegetarian lasagna lovers
THERE ARE SEVERAL ALLOWED SHORTCUTS HERE. IF YOU ARE IN A HURRY, TAKE THEM ALL, AND YOU’LL BE DONE IN NO TIME WITH AN IMPRESSIVE RESULT. BUT IF YOU HAVE TIME, TAKE THE SCENIC WAY. THE DIFFERENCE IS OUTSTANDING:
INGREDIENTS: (WHETHER YOU GO QUICK OR SCENIC, ALWAYS BUY THE BEST AVAILABLE)
- – BESCIAMELLE: BUY TOP QUALITY OR MAKE YOUR OWN
- – PESTO (no, we don’t have our recipe posted… But we like this one:
- – LASAGNA SHEETS you can buy premade or make your own the same way you made the ravioli base at your Accidental Tourist class
- – PARMIGIANO Please do not buy pre-grated!
QUICKLY COOK THE DRY PASTA SHEETS IN BOILING WATER FOR A FEW MINUTES (time depends on thickness) AND LET THEM DRY on a tea towel
GREASE UP A BAKING PAN with olive oil
MIX PESTO SAUCE WITH BESCIAMELLE in equal parts if you like more of the pesto sauce to prevail, or 2/3 if you prefer a creamier, more delicate hint.
START WITH A LAYER OF PASTA, THEN SPREAD A THIN LAYER OF SAUCE MIX, THEN A LAYER OR PARMIGIANO.
CONTINUE (better many thin, than few thick ones; but you already know that…) TIL YOU RUN OUT OR SPACE OR INGREDIENTS, AND TOP IT ALL WITH A FINAL LAYER OF PARMIGIANO, TO ALLOW A NICE CRUNCHY CRUST.
IN THE OVEN AT 180-200 CELSIUS for about 20-30 minutes (depending on size of lasagna).