Lasagne al pesto

Ingredients for 4 hungry people  

• 300 g + 100g flour
• 3 eggs
• 80g butter
• 1.3L milk (whole or semi-skimmed)
• 280g pesto (see )
• 150g Parmigiano Reggiano
• pasta machine
• baking pan

Procedure

1. Mix the flour and eggs, make a ball and let it rest for half an hour in the fridge;
2. In the meanwhile melt the butter in a pot and sift the flour, mixing with a whisk;
3. Keep stirring and slowly add all the milk;
4. Let it boil for 2 minutes and then let cool down while stirring once in a while, once cold the béchamel sauce will be ready;

5. Using the pasta machine roll the dough to the thinnest setting, it should be as thick as a t-shirt at the very end.
6. Grate the parmesan;
7. Preheat the oven at 180 °C, ventilated;
8. On the bottom of the baking pan put a dipper of béchamel sauce;
9. Now start the layering process, there should be enough ingredients to make 6 layers:
   1. Lay down a pasta layer;
   2. Put some béchamelle sauce;
   3. Add pesto;
   4. Add some parmesan;
10. On the very last layer add more parmesan to make a crust;
11. Put the lasagne in the oven for 25 minutes;
12. Serve warm, 3-5 minutes after getting them out of the oven.

Tip: if you don't have a pasta machine a rolling pin can be used as well, on the other hand it will take considerably more time and effort.

Tip: this recipe can also made with premade pasta sheets, but it's better to make 4 instead of 6 layers, because they tend to be thicker.

Tip: the mortar is better because the blender's metal blades will make the pesto oxidise faster and turn it black.

Tip: premade pesto can be used as well, just try to choose good basil pesto.

Tip: the dough is the same as tagliatelle, so it might be worth to do some more and dry them.