- 1 kg. Fresh pasta for lasagna
- 130 gr. pesto without garlic Salvagno
- 0,5 lt. fresh milk
- 40 ml extra virgin olive oil Salvagno
- 40 gr. flour
- 250 gr. ricotta cheese
- 100 gr. grated Parmesan cheese
Prepare the béchamel sauce: warm up the Salvagno extra virgin olive oil over low heat, combine the flour and stir vigorously a few moments until dough will tend to separate from the sides of the pan, then pour the cold milk, raise the heat slightly and stir regularly until the sauce is thick enough. You can add nutmeg to taste. Season with salt and turn off the heat. Let cool.
In a bowl, mix ricotta cheese with pesto Salvagno and half of prepared béchamel. Pour a few tablespoon of béchamel on the bottom of a baking dish, lay over pasta sheets alternating layers with the preparation of ricotta and pesto and grated Parmesan cheese. Finish with the remaining béchamel and Parmesan cheese.
Cook the lasagna with pesto sauce in oven for 20 minutes at 200°C. remove from the oven and serve hot.