Recipes

[LoLa]

PESTO LASAGNA

1 1/2 (9-ounce) boxes no-boil lasagna
1 cup shredded mozzarella cheese
Pesto, recipe to follow
Bechamel, recipe to follow

Pesto:
4 cups fresh basil leaves
1/3 cup pine nuts
3 cloves garlic
1/2 cup extra virgin olive oil
1/4 cup freshly grated parmesan
1/4 cup freshly grated pecorino
Salt and pepper to taste

Combine the basil leaves, pine nuts, garlic, and olive oil in a food processor and pulse until paste forms. Add the cheeses, salt and pepper and stir until smooth. Keep the pesto in the refrigerator until you're ready to use it.

Bechamel:
1/3 cup butter
1/2 cup all-purpose flour
3 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste

Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flour taste. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Directions: Oven: 375
Butter a 13 x 9 x 4 baking dish and add a thin layer of the bechamel sauce. Cover with a layer of lasagna noodles, and then another thin layer of bechamel. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagna. Top with a final layer of noodles and spread a final very thin layer bechamel, pesto, and a little butter to help the cheese crisp-up when cooked in the oven.

Cook the lasagna for about 45 minutes covered and then 15 minutes uncovered to brown. Serve dressed with some Parmesan and a few drizzles of extra-virgin olive oil.