Pesto Lasagna and Green Beans
By: Anna Molino
Published: Monday, September 6, 2010 - 8:24am

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

1 Turn oven to 180 ° 2 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. 3 Prepare the  bechamel sauce: 4 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. 5 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. 6 Now prepare the lasagna: 7 I used a baking  pan cm. 30 x 20 cm. 8 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 . 9 Bake for 30 to 40 minutes. Wait 10 minutes before serving. 10 For the pesto 11 Grams 50 basil leaves 12  1 Clove garlic 13   4 tbs pine nuts 14 Grams 50 pecorino cheese 15 Grams 50  parmesan cheese 16  1 Cup olive 'oil 17 Salt 18 Put in a blender garlic, pine nuts ,basil leaves, the parmesan cheese , pecorino cheese, salt and oil 19 Blend intermittently,  don’t  overheat, when the mixture is smooth   it’s prepared.