Pesto Lasagna and Green Beans

Photo: Anna Molino

Ingredients

12 dried lasagna sheets

300 grams Ligurian pesto sauce ready

500 grams ricotta cheese

100 grams cream cheese

300 grams cooked green beans

3 tablespoons olive oil

200 grams grated parmesan cheese

a few knobs of butter

For the Bechamel sauce

1/2 liter milk

50 grams butter

50 grams flour

nutmeg

salt

Preparation

Turn oven to 180 °

In a large pot boil the salted water with 2 tablespoons oil, simmer lasagna sheets. Drain rinse with cold water and lay it on a kitchen towel. Chopped green beans.

Prepare the bechamel sauce:

Melt the butter and when completely melted add the flour stir constantly with a whisk and cook until will be clear, at this point add the milk, salt and some grated nutmeg let it until smooth and thickened and will be ready.

When the bechamel sauce is cold take 4-5 tablespoons to use on top at the last layer, mix the other bechamel sauce with ricotta cheese, pesto ,cream cheese, help yourself with a whisk and beat the mixture well.

Now prepare the lasagna:

I used a baking pan cm. 30 x 20 cm.

Butter the pan and make the first layer with béchamel sauce and pesto sauce, then place 4 sheets of pasta adds a bit of bechamel sauce with the pesto sauce, chopped green beans and parmesan cheese, so finish all the sheets of pasta for 3 layers in this way, in the last layer add on top of all the 4-5 tablespoons of white sauce let aside and spread some butter .

Bake for 30 to 40 minutes. Wait 10 minutes before serving.

For the pesto

Grams 50 basil leaves

1 Clove garlic

4 tbs pine nuts

Grams 50 pecorino cheese

Grams 50 parmesan cheese

1 Cup olive 'oil

Salt

Put in a blender garlic, pine nuts ,basil leaves, the parmesan cheese , pecorino cheese, salt and oil

Blend intermittently, don’t overheat, when the mixture is smooth it’s prepared.