Lasagne with pesto and ricotta

By GialloZafferano · 110 min

Ingredients

Instructions

1. Make the fresh pasta dough by mixing the flour, eggs and a pinch of salt. Rest it in the fridge for 30 minutes.
2. Meanwhile, make the béchamel: warm the milk in one saucepan. In another, melt the butter and season with salt, pepper and a pinch of nutmeg. Add the flour and cook for 2 minutes, stirring, then slowly pour in the hot milk. Bring to a boil, stir until thickened, and keep warm.
3. Roll the pasta out to setting 3 on a pasta machine and cut into sheets.
4. Cook the sheets briefly in salted boiling water, cool them at once in cold water, and lay them on a clean towel to dry.
5. Layer the lasagna in a baking dish: béchamel first, then pesto, dots of ricotta and a sprinkle of Parmesan. Repeat until all the ingredients are used.
6. Bake in a preheated oven at 180°C (350°F) for 25 minutes.
7. Rest for 10 minutes before serving. Garnish with fresh basil and a drizzle of olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

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EggCheeseMilkParmesan cheeseRicotta cheesePesto