Ingredients

The following ingredients have 380 Servings
  • 160 gms – 4 cups basil (washed)
  • 30 gms – ½ cup parsley (washed)
  • 2 small cloves garlic
  • 50 gms – 6 tbsp Pecorino Romano (finely grated)
  • 20 gms – 2 tbsp Parmigiano Reggiano (finely grated)
  • 90 to 120 ml – 8 to 10 tbsp extra virgin olive oil
  • 10 gms – 1 tbsp pine nuts
  • Salt to taste
  • Egg pasta sheets (made with 3 eggs and 300 gms – 10.5 oz. flour as per my tutorial)
  • 380 ml – 2 cups pesto
  • 1 lt – 33.8 oz. béchamel sauce (made as per my tutorial)
  • 120 gms – 4.2 oz. Parmigiano Reggiano (finely grated)
  • 3 potatoes (sliced and boiled)
  • 250 gms – 8.8 oz. green beans (roughly chopped and boiled)

Instruction

  • Start by making the pesto. Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well. Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation.
  • Mix the pesto with 2/3 of the béchamel sauce and keep it aside.
  • Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  • Now you are all set to start assembling your lasagne.
  • Start with a layer of pesto and béchamel sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of pesto and béchamel sauce, some boiled potatoes & green beans, a little of the remaining plain béchamel sauce and some grated Parmigiano Reggiano. Do this for 5 to 6 layers. On the last layer (the top most layer), do not put any of the vegetables or they may burn.
  • Cover the baking dish with some aluminum foil and cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then remove the aluminum foil and grill for 5 to 10 minutes until the top gets golden.
  • Serve warm.