Lasagne alla Portofino
Directions
- 1Add half of the basil, garlic, all of the cheese, the pine nuts and half of the olive oil to the measuring cup.
- 2Blend with a food processor or a hand blender.
- 3Add the rest of the basil and blitz again.
- 4Add the rest of the olive oil as you go.
- 5Make the béchamel with butter and flour, stir with a whisk.
- 6Cook the flour for a minute or two.
- 7Add all of the milk little by little while you are mixing.
- 8Flavour your béchamel with nutmeg and a pinch of salt.
- 9Turn the heat off and use a hand blender to make the béchamel nice and smooth.
- 10Cook your pasta two or three at a time.
- 11After one minute, take the pasta out.
- 12Place the pasta on top of a kitchen cloth.
- 13Butter all of the tin you're going to use.
- 14Start with the béchamel on the bottom and spread it all around.
- 15Add the first layer of pasta.
- 16Do at least three layers: pasta, béchamella, pesto, and parmesan cheese and repeat.
- 17Cover with parmesan on top to create a nice crust in the oven.
- 18Bake in the oven for about 30 to 40 minutes or until nice and golden on top.
Ingredients
- 500 g lasagna sheets
- 90 g basil
- 180 ml extra virgin olive oil
- 90 g pine nuts
- 2 garlic cloves
- 75 g pecorino cheese
- 75 g Grana Padano
- 75 g butter
- 75 g plain flour or all purpose flour
- 900 ml whole milk
- to taste Nutmeg
- Fine sea salt and black pepper
Equipment
measuring cupfood processor or hand blenderpanwhiskspoonkitchen clothtin
Tips
- Fresh basil pesto should never be cooked to preserve the freshness and aroma of the basil but this recipe is the one exception. Baking it together with the béchamel and pasta creates a delicious combination but in a way that still preserves the essence of the basil, resulting in a rich and flavourful dish.
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