Pesto Lasagna Recipe

As always, a very simple, light, and satisfying dish. And lasagna with pesto is generally one-two-three! By the way, this recipe is also suitable for vegetarians!

Ingredients

• Ready-made pesto sauce – 1 jar
• Mozzarella – 2 pcs. (small)
• Parmesan cheese, grated
• Lasagna sheets (preferably those that do not need to be boiled beforehand – see packaging)
• Bechamel sauce – 500-600 g
• Butter – 50 g
• Flour – 50 g
• Milk – 500 ml
• Grated nutmeg
• Salt

Instructions

1. Prepare the béchamel sauce. Melt butter over low heat, add flour, mix everything well, add a pinch of salt and grated nutmeg. Pour in milk, increase heat, stir constantly until the sauce thickens.

   

2. Start assembling the lasagna. Grease the bottom of the pan with butter and add a layer of béchamel sauce. Put the lasagna leaf on it and repeat the layer of sauce again. Put a layer of pesto and sprinkle with grated Parmesan on top. Cover with mozzarella slices.
3. Alternate layers until you run out of ingredients.
   Finish the top layer with lasagna sheets, on which put mozzarella circles and sprinkle generously.
4. Put in an oven preheated to 180 degrees for 35-40 minutes until golden brown.
5. Bon appetite!