Lasagna Con Pesto – Lasagna with Basil Pesto

For the lasagna con pesto, peel the garlic and press down firmly with a pestle or the flat side of a large knife. Melt the butter in a saucepan and cook over medium heat until lightly browned. Add the flour and stir vigorously with a whisk. Then, while continuing to stir, gradually pour in the milk. Add the garlic and bring everything to a boil. It should become a thick bechamel sauce. Remove the pan from the heat, season the sauce with salt and pepper and remove the garlic.

Preheat the oven to 180 °C (top and bottom heat). Dry roast the pine nuts in a pan until golden brown. Pluck the mozzarella into small pieces with your fingers.

Layer sauce, pastry sheets, pine nuts, mozzarella, pesto and parmesan in the baking dish so that everything is evenly distributed. Start with the béchamel sauce and a pastry sheet, finish with the sauce, Parmesan and pine nuts. Bake in the oven (center) for about 20 minutes. And ready is the homemade lasagna con peso.

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