Microwave Pesto Lasagna

To prepare microwave pesto lasagna, start by making the fresh pasta: on a work surface, make a well with the flour, crack the eggs into the center, add a pinch of salt 1, and beat them quickly 2. Mix the dough using a dough scraper 3.

Then continue to knead by hand 4 until you obtain a smooth and homogeneous dough 5. Cover with plastic wrap and let rest in the fridge for 15 minutes 6.

Move on to the béchamel sauce. Heat the milk in a saucepan, add the salt 7 and nutmeg 8. In a small pot, prepare the roux: melt the butter coarsely chopped, then add the flour 9.

Stir over medium heat with a whisk to avoid lumps forming 10. When you have obtained a hazelnut-colored mixture, add part of the hot milk to temper it 11, mix, and pour it all into the remaining milk 12. Cook over low heat until you obtain a viscous sauce, then set aside.

Finally, prepare the pesto: in a mixer, place the basil, then add the pine nuts 13, the Parmesan, the pecorino 14, and the garlic 15.

Also add the ice 16, the oil 17, and adjust the salt. Blend intermittently to avoid overheating the mixture until you achieve a creamy consistency 18.

Take the dough and divide it to make it easier to handle. Roll out the dough with a pasta machine 19, gradually adjusting the thickness until you reach a thickness of 1-2 mm. Cut the sheets into rectangles of 6x4 inches 20, then blanch them in salted water 21.

Lay the pasta sheets on a lightly greased tray and let them cool slightly 22. Assemble the lasagna in a 10x10 inch pan, spreading a layer of oil and a ladle of béchamel on the bottom, then continue with the pesto 23 and add a bit of pepper 24.

Place another layer of pasta sheets 25 and continue in the same way until you reach a total of 5 layers. Finish by sprinkling the surface with Parmesan 26. Cook in the microwave at 500 W for 10 minutes, then continue cooking for another 5 minutes in grill mode. The microwave pesto lasagna is ready 27!