Pesto Lasagna

This is incredible dish thanks to its simplicity and its exceptional quality. In few words it is delicate, delicious, quick to produce. It reminds me all the great moments spent with friends between dinners and chatting, and this makes it even more delicious to me.

– 100 gr of pesto sauce
– 250 gr of Lasagna pasta
– 1 lt besciamella sauce (1 liter of milk, 100g butter, 100g of flour, Parmesan cheese, black pepper and nutmeg)
– 50 gr speck or thin bacon
– 200 gr mozzarella cheese
– Parmesan cheese

Besciamella sauce is also known as white sauce, and is one of the mother sauces of french cuisine and is used in many recipes of italian lasagna. It is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts of butter and flour by weight).

Take a pan and let melt the butter over low heat, once melted add white flour and stir with a wooden spoon, until you get a thick but soft “ball”. Meanwhile, heat the milk, and when it is warm, add the butter/flour mixture aand stir vigorously with a kitchen whisk, so as not to create lumps, and cook over low heat. Finally add Parmesan cheese, salt, pepper and nutmeg. Continue stirring with a kitchen whisk until it boils. Then stop cooking and cool, then mix besciamella sauce with pesto.

In a baking dish, spread a layer of bechamel “plagued” and alternate layers of pasta, then add speck (or thin smoked bacon) and mozzarella cheese.

Make about 4 layers, then sprinkle with Parmesan cheese.
Bake at 180 degrees for about 20 minutes.

Articulo origginale by FiorDiNespoloBlog – Pesto Lasagna