Lasagna with pesto
Description
The dish is prepared without unnecessary complications. Aromatic, juicy lasagna with the taste of summer! You can make pesto sauce from any fresh herbs; I chose basil. In summer, I prefer lighter dishes, so I suggest making the béchamel sauce without butter. Lasagna with two kinds of aromatic sauces and tender cheese... Hurry up and start cooking! Serve the finished dish immediately.
Instructions
- 1
Step 1
1. First, prepare the pesto: wash the basil and remove the tough stems. Place the wet herbs into a narrow, tall glass, add the nuts, grated Parmesan, and olive oil. Blend everything using an immersion blender. If the sauce seems too thick, add a few drops of water.
- 2
Step 2
2. Now prepare the béchamel sauce: put the flour into a large saucepan, add a little milk and whisk until no lumps remain. Then add the remaining milk and 1 teaspoon of salt, and place the saucepan over medium heat. Constantly stirring, bring the sauce to a boil, then cook for another 30 seconds until thickened, and remove from heat. Add grated nutmeg and, if needed, season with salt.
- 3
Step 3
3. Grease the bottom of the baking dish with a few spoonfuls of béchamel sauce, then layer the lasagna sheets. Spread the pasta with several tablespoons of béchamel sauce mixed with 1 tablespoon of pesto sauce. Then add some sliced mozzarella and sprinkle with grated Parmesan.
- 4
Step 4
4. Repeat the process until the entire mold is filled. Optionally, sprinkle the top with toasted nuts.
- 5
Step 5
5. Cover the dish with foil and bake the lasagna in a preheated oven at 200 degrees for 20 minutes. Then remove the foil and continue baking until a golden crust forms on top.
- 6
Step 6
6. Let the finished lasagna rest for 10 minutes, then serve it cut into portion pieces.