Preparing Pesto Lasagna with homemade bechamel en handmade pesto

מצרכים

• PESTO - Collect 140g of clean basil leaves, 1 clove of garlic, 60g Pecorino, 40g of almonds, 140g of Parmigiano Reggiano, 1 teaspoon of coarse salt and 200g of extra virgin olive oil then blend all ingredients until a smooth sauce is obtained. With the mixer it is essential to take care to cool the blades in the freezer and to blend for the shortest possible time in order to avoid oxidation of the basil.
• Keep the pesto aside and take care of the bechamel.
• BECHAMEL - Heat 1L of milk in a saucepan, melt 100g of butter separately in another saucepan over low heat, then turn off the heat and add the flour, stirring constantly with a whisk to avoid the formation of lumps. As soon as it begins to mix, pour the milk a little at a time into the butter and flour mixture, mix everything vigorously with a whisk and cook over low heat, continuing to stir until the sauce has thickened. Now flavored with nutmeg and salt, then your bechamel is ready to cool down a bit.
• PASTA SHEETS - For the pasta sheets you can use purchased or homemade fresh pasta for approximately 700g. If you are using homemade sheets, in the video I explain exactly how to cut them, prepare them and prevent them from sticking together (8:18).
• Once the pasta is cooked, take a baking dish of your choice, grease the bottom with a drizzle of oil and place 3 sheets of pasta on top, overlapping them slightly. Then cover with the bechamel and pesto, taking care to distribute the sauces evenly with the spoon and resume the composition of the layers again with the egg pasta sheets until all the ingredients are used, ending with the bechamel and pesto layer.
• Cook the lasagna with pesto in a preheated static oven at 180 ° for 15-20 min