- Preparation time
- Cooking time
- 4 cups 4 cups Basil Leaves
- 3 tablespoons 3 tablespoons Pine Nuts
- 1 cup 1 cup freshly grated Parmesan Cheese
- 1/2 cup 1/2 cup freshly grated Pecorino Romano Cheese
- 1/2 cup 1/2 cup Extra Virgin Olive Oil
- 1 clove 1 clove unpeeled Garlic
- 15 oz 450 gr Lasagna noodles
- 18 fl. oz 500 ml Milk
- a pinch a pinch freshly grated Nutmeg
- 2 oz 55 gr Butter
- 4 tablespoons 50 gr White flour
- Salt and Pepper to taste
First of all prepare a traditional basil pesto. In a blender or in a food processor, blend fresh basil leaves, garlic, pine nuts and extra virgin olive oil at medium speed for 1 minute. Add the Parmesan cheese and the Pecorino Romano cheese freshly grated. Blend 1-2 minute or until you reach a creamy consistency. Season with salt to taste.
Unless you are using lasagna noodles that need no precooking, bring a large saucepan to the boil and let the lasagna sheets boil for about 8-10 minutes, until tender but still firm. Than let them dry and spread out on a clean towel.
Then, prepare the béchamel sauce. In a medium saucepan, melt the butter over low heat, add the flour stirring constantly for 1 minute and gradually stir in the milk. Stir until smooth, light and creamy (it will take 3- 4 minutes). Remove the sauce pan from the heat and season to taste, adding salt pepper and nutmeg. Set aside until cold.
To assemble, grease a large oven proof dish with some oil. Place a layer of noodles in the base and cover it with the pesto end béchamel mixture. Sprinkle with some parmesan cheese. Place a second layer and cover with béchamel and pesto sauce. Sprinkle with parmesan cheese again. Go on making layers until all the ingredients are used, ending with béchamel and cheese.
Bake in preheated oven 200°C/400°F for 20-30 minutes until golden. Let the lasagna rest for 20 minutes before serving.