Lasagna with Pesto and Ricotta

To prepare lasagna with pesto and ricotta, first arrange the flour in a mound and pour the eggs in the center 1. Add the salt 2 and begin to incorporate the flour with a fork 3.

Knead with your hands 4 until you get a smooth and homogeneous dough 5. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. Meanwhile, prepare the béchamel sauce: melt the butter in a saucepan and season with salt and pepper 6. In the meantime, heat the milk in a separate saucepan.

Flavor with nutmeg 7. When the butter is melted, add the flour 8 and cook for 2 minutes over low heat, stirring continuously 9.

When the roux is formed, pour the hot milk 10 and bring to a boil. Allow to thicken over the fire, stirring continuously until the desired consistency is reached 11. Keep warm until ready to use. After the resting time of the dough, take the dough and roll it out with the help of a pasta machine to obtain sheets about 1/16 inches thick 12.

Cut the sheets to the size of the baking dish you will be using 13. Blanch the sheets, one at a time, in salted boiling water 14. Drain and cool them immediately, immersing them in a bowl of cold water 15.

Finally, lay them on a clean towel to dry well 16. You are ready to assemble the lasagna: spread a couple of tablespoons of béchamel sauce on the bottom of the dish 17, then cover with a sheet 18.

Sprinkle the surface with more béchamel sauce 19, then do the same with the pesto 20 and distribute dollops of ricotta 21.

Sprinkle with Parmesan 22 and continue to layer in this way until the ingredients are used up. Bake in a preheated static oven at 350°F for 25 minutes. Remove from the oven 23 and let rest for 10 minutes before serving. Your lasagna with pesto and ricotta is ready to be enjoyed 24!