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
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.
