Pesto Lasagna
Lasagna
Ingredients
- Pasta Sheets
- 3.5 oz Pancetta
- 7 oz Mozzarella Asiago Blend
- 1.7 oz Grated Parmesan
Directions
- Cover the bottom of the pan with bechamel and pesto and add the pasta sheet.
- Add in order: bechamel, pesto, pancetta, parmesan, and the asiago blend.
- Keep adding layers until the top of the pan.
- Top the last pasta sheet with bechamel, pesto, asiago blend and parmesan.
- Bake at 470F for 25-30 minutes.
Pesto
Ingredients
- 7 oz Basil
- 1 oz Pine Nuts
- Salt to Taste
- 6.3 oz Olive Oil
- 1.7 oz Parmesan
- 5 Cloves Garlic (0.8 oz)
Directions
- In a blender add the basil previously washed, garlic, pine nuts, and parmesan.
- Start the blender and slowly add the olive oil.
- Once reached the right consistency, add salt to taste if needed.
- Refrigerate, covering the pesto with a layer of olive oil to prevent oxidation.
Bechamel
Ingredients
- 1.7 oz. Butter
- 1.7 oz Flour
- 17.6 oz Whole Milk
- Salt to Taste
- Nutmeg to Taste
