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Lasagne Al Pesto

A community recipe by gabriella52

Not tested or verified by Nigella.com

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Introduction

It's very easy, can be prepared in advance, frozen and then baked when needed.

Ingredients

Serves: 4

Metric Cups

2 tablespoons flour
milk
1 pinch of salt
nutmeg
lasagne sheets
pesto
Parmesan cheese
mozzarella

2 tablespoons flour
milk
1 pinch of salt
nutmeg
lasagne sheets
pesto
Parmesan cheese
mozzarella

Method

Lasagne Al Pesto is a community recipe submitted by gabriella52 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Prepare the bÃ©chamel:

In a pot put some flour. Stirring constantly to avoid lumps, pour the milk.

Then season with salt and a little of nutmeg and bring everything to boil.

Cook for about two minutes only.

Add some pesto (how much itâ€™s up to you). I put 3 or 4 spoonful and mix together.

Take a baking pan; grease it with a little butter, then make a first layer of lasagne, cover with the sauce and some grated parmesan cheese.

Then make another layer with the lasagne and cover with some more sauce, cheese and if you want some mozzarella cut very finely.

Continue to alternate layers until the lasagne are finished. 5 layers are ok. Finish with a layer of sauce and parmesan. Bake in the oven 200/220 Â°C for twenty minutes. Serve it very hot.