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weight Lasagna Noodles weight Potatoes beans weight Butter freshly grated Parmigiano-Reggiano cheese basil nuts cheese garlic olive oil water salt black pepper milk weight Butter all-purpose ground nutmeg salt
Viewed: 9 - Published at: 2 years agoIngredients
- 1 pound, 1-23 ounces, weight Lasagna Noodles
- 7 ounces, weight Potatoes, Boiled
- 7 ounces, weight French Beans, Boiled
- 1-78 ounces, weight Butter
- 4 Tablespoons Freshly Grated Parmigiano Reggiano Cheese
- 5-13 ounces, weight Fresh Basil Leaves
- 3-58 ounces, weight Pine Nuts
- 1-78 ounces, weight Parmigiano Reggiano Cheese
- 1/2 cloves Garlic
- 6 Tablespoons Extra Virgin Olive Oil
- 3 tablespoons, 1 teaspoon, 2-13 pinches Boiling Water
- 1 pinch Salt
- 1 pinch Black Pepper
- 4 cups, 3 tablespoons, 1-78 teaspoons, 1/4 pinches Whole Milk
- 3-58 ounces, weight Butter
- 12 Tablespoons All-purpose Flour
- 1/2 teaspoons Ground Nutmeg
- 1 pinch Salt
Method
- First, blanch the lasagna noodles for a couple of minutes in a pot of salted boiling water.
- Then drain them (keeping some hot water for the pesto sauce) and dry the pasta sheets on a cloth.
- Put all the ingredients for the pesto sauce in a blender and blend until you have a smooth sauce.
- If the sauce is too thick add some more water.
- The final result has to be rather fluid because the lasagna will need some moisture for the baking.
- For the bechamel sauce: Heat the milk in a pot over medium low heat.
- In a saucepan melt the butter over medium heat then whisk in the flour.
- When the butter and the flour are well mixed, start to pour in little by little the hot milk whisking all the time.
- You should obtain a thin sauce without lumps.
- Now, if you have a microwave, transfer the sauce into a microwave safe bowl and put it in the microwave at maximum power for 2 minutes.
- Then take it out, whisk it and put it back in the microwave for another 2 minutes.
- Whisk again and if the sauce is too thin repeat the process one last time.
- If you do not have a microwave, put the saucepan back on the stove at low/medium heat and bring the sauce to boil whisking all the time.
- When the sauce has thickened, take it from the stove.
- Finally, season the bechamel sauce with salt and ground nutmeg, and let it cool.
- Peel the boiled potatoes and cut them into slices of around 1 cm thickness.
- Mix the pesto sauce with 2/3 of the bechamel sauce (set the other 1/3 of the bechamel sauce aside).
- Taste and add more salt if necessary.
- You will use the rest of the bechamel sauce for the topping.
- Preheat the oven at 200 degrees C.
- Grease a baking dish (35x25x7 cm or similar) with 2-3 tablespoons of butter.
- Put down a first layer of pesto sauce, followed by one layer of lasagna noodles and finally one layer of boiled vegetables (French beans and potatoes).
- Repeat these layers until you finish your ingredients, the last layer has to be a layer of lasagna noodles.
- Top the lasagna with the reserved bechamel sauce that you previously put aside.
- Lastly garnish with some butter chunks and sprinkle with grated Parmigiano cheese.
- Put the lasagna in the oven on the middle rack and bake it for 40 minutes.
- The lasagna is ready when the top is a nice golden crust.
- Serve it hot.
- You can prepare the lasagna the day before and bake it only at the last moment.
