Pesto Lasagna
Description
Ingredients
Pesto Lasagna
Pesto
Bechamel
Instructions
Lasagna
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Cover the bottom of the pan with bechamel and pesto and add the pasta sheet.
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Add in order: bechamel, pesto, pancetta, parmesan, and the asiago blend.
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Keep adding layers until the top of the pan.
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Top the last pasta sheet with bechamel, pesto, asiago blend and parmesan.
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Bake at 470oF for 25/30 minutes.
Pesto
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In a blender add the basil previously washed, garlic, pine nuts, and parmesan.
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Start the blender and slowly add the olive oil.
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Once reached the right consistency, add salt to taste if needed.
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Refrigerate, covering the pesto with a layer of olive oil to prevent oxidation.