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!
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Pasta |
| Cuisine | Italian |
Ingredients
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
- 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.
- 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.
- Alternate layers until you run out of ingredients.
Finish the top layer with lasagna sheets, on which put mozzarella circles and sprinkle generously. - Put in an oven preheated to 180 degrees for 35-40 minutes until golden brown.
- Bon appetite!
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