Name: Lasagne al Pesto (Lasagne with Pesto)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: ½ cup/60 g freshly grated Parmigiano-Reggiano or ½ cup/60 g fresh ricotta; ½ cup/60 g freshly grated Pecorino Romano; 1½ pounds/650 g lasagne, preferably fresh; 1 cup/115 g (100 g plus 1 tablespoon) pesto

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

In Liguria, sheets of pasta tend to be very thin and delicate, and when lasagne dishes are prepared, they usually use fresh rather than dried pasta. If you use dried lasagne for this dish, try to use a high-quality Italian brand that is as thin as possible. Preferably the lasagne should be flat rather than curly.

Ingredients

1½ pounds/650 g lasagne, preferably fresh
1 cup/115

Method

If you are using fresh lasagne, make them first. Then set a large pot of cold water to boil. Grease a lasagne pan with sweet butter. When the water reaches a rolling boil, cook the lasagne a few sheets at a time only until they are al dente. Remove each sheet with a flat slotted spoon and set aside, and then cook more lasagne. Once the sheets are cool enough to handle (but not cold), you should