Ingredients for 6 servings:
- 250 g Lasagna sheets
- 500 ml Béchamel sauce (white sauce)
- 300 g Ricotta (or similar cottage cheese)
- 180g Basil pesto
- Pine nuts
Procedure:
- Spread some béchamel sauce over the bottom of a deep ovenproof dish and lay the lasagna sheets on top, trimming if necessary to fit the dish.
- Mix the remaining béchamel sauce with ricotta and pesto. Spread over the lasagna. Place one more layer of lasagna and repeat, up to 5 layers.
- Gently spread the rest of the mixture on the top and sprinkle with grated Parmigiano cheese
- Place in a preheated oven 200°C, for about 25 minutes, or until golden on top.
Suggestion:
- If you use ready béchamel (white sauce) you may need to add some milk to make it less dense, since the lasagna sheets need some liquid to soak to turn soft and pleasant to eat.
- You can slightly toast the pine nuts in a fry pan to make the best out of it. However if you sprinkle the pine nuts only on the top of the lasagna dish, than you do not need to toast them.
Stuffed pasta shells
You can use a similar mixture as for the lasagna, to make a filling for pasta shells.
Cook the pasta as per description, then fill it with the ricotta pesto mixture (you do not need to use white sauce) and bake it for ten minutes. You can serve it with a bit of basil tomato sauce.
