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Ingredients
Pesto Lasagne with Potatoes
- For the pesto
- 1 bunch Basil
- 2 garlic cloves
- 2 Tbsps freshly grated pecorino romano
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp Pine nuts
- 150 milliliters olive oil
- salt
- peppers
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 500 milliliters milk
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For preparation
- 600 grams waxy potatoes
- 250 grams Snow peas
- 300 grams Lasagne noodle
- 100 grams Prosciutto (sliced)
Preheat the oven to 180°C (approximately 350°F).
For the pesto, rinse the basil, drain and chop coarsely. Peel the garlic and coarsely chop. Place the basil, garlic, Pecorino, Parmesan, pine nuts, and olive oil in a blender and puree to make a creamy sauce. Season with salt and pepper.
For the béchamel sauce, melt the butter in a saucepan, sprinkle in the flour and stir. Add the milk gradually (stirring constantly) and bring to a boil. Cook for about 1 minute, then remove from heat. Season with salt, pepper, and nutmeg.
Meanwhile, peel the potatoes and cook about 25 minutes in salted water. Let cool and cut into slices. Rinse and trim the sugar snaps and blanch in boiling salted water for about 2 minutes. Drain and set aside.
Cook the lasagne sheets in boiling salted water until al dente, remove with a slotted spoon and then arrange on a kitchen towel. Spread the baking dish with a little pesto and place the lasagna sheets over the pesto. Layer the potato slices, sugar snaps, bechamel sauce, pesto and lasagna sheets until all ingredients are used up. Finish with bechamel sauce and top with the prosciutto. Cook until golden brown, about 25 minutes. Remove from the oven and serve immediately.