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Lasagne with Ponti Pesto alla Genovese

Lasagne with Ponti Pesto alla Genovese
Ingredients
500 gr lasagna sheets
1 jar Ponti Pesto alla Genovese
40 gr all-purpose fl our
40 gr unsalted butter
400 ml milk
salt
Parmigiano Reggiano cheese

Ponti recommends
Genoa Style Pesto Sauce
Genoa Style Pesto Sauce
Preparation
Preheat the oven to 190° C. Cook the lasagna sheets gradually in boiling salted water for a few minutes. Drain them and dry them with a clean towel. Make béchamel sauce: heat 300 ml of milk in a pan until just about to boil, add butter and salt. Put the remaining milk in a bowl and stir in the fl our. Add the fl our mix to the hot milk and cook for a few minutes until it is thickened and smooth. Mix the béchamel sauce with the Ponti Pesto alla Genovese. Grease a baking pan with butter and spread a spoonful or two of the béchamel pesto sauce on the bottom. Repeat layering with lasagna sheets and sauce, fi nishing with a layer of lasagna, the last of the sauce and the Parmigiano Reggiano cheese. Bake for 30 minutes, cool for 10 minutes before serving.