Pesto Lasagne
Ingredients
Lasagna:
| Lasagna sheets | |
| 250 g | Mozzarella for künefe dessert |
| 400 g | Frozen peas |
| 1 large bundle | basil |
| 50 g | pine nuts |
| 2 | gloves of garlic |
| 150 g | Mountain cheese (grated) |
| olive oil | |
| salt and pepper |
Béchamel:
| 80 g | Butter |
|---|---|
| 80 g | Flour |
| 800 ml | whole milk |
| nutmeg | |
| Salt and white pepper |
Preparation
Step 1:
Place peas, basil, pine nuts, garlic, mountain cheese, and olive oil in a blender and blend until smooth and creamy. Season with salt.
Step 2:
Melt the butter in a saucepan, stir in the flour and sauté briefly. Gradually pour in the milk and whisk until smooth. Season with salt, white pepper, and nutmeg.
Step 3:
Spread some béchamel sauce in a baking dish and place the first layer of lasagna sheets on top.
Step 3:
Top with béchamel sauce, pesto, peas, and grated mountain cheese. Repeat the layers until the dish is filled.
Step 5:
Finally, generously spread mozzarella and extra mountain cheese on the top layer.
Step 6:
Bake the lasagna at 180 °C for about 35–40 minutes, until it is golden brown and creamy.
