Lasagne pesto e ricotta
Lasagne pesto e ricotta, an irresistible vegetarian delight that transforms any meal into a special occasion! This pesto lasagne recipe brings together the creamy richness of ricotta and the vibrant flavor of pesto in a comforting, classic dish. Ready in just 65 minutes, our ricotta lasagne recipe is perfect for a satisfying and easy homemade lasagne experience.
Dietary Information
Servings:
- 1
To prepare the lasagne pesto e ricotta, first arrange the flour in a fountain and pour the eggs in the center 1. Add the salt 2 and begin to incorporate the flour with a fork 3.
- 2
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, dedicate yourself to the preparation of the béchamel: in a saucepan, melt the butter and season with salt and pepper 6. Meanwhile, heat the milk in a separate saucepan.
- 3
Flavor with nutmeg 7. When the butter has melted, add the flour 8 and cook for 2 minutes, over low heat, stirring constantly 9.
- 4
When the roux has formed, pour in the hot milk 10 and bring to a boil. Let it thicken on the heat, stirring constantly, until it reaches the desired consistency 11. Keep warm until ready to use. After the resting time of the pasta, take the dough and roll it out with the help of a pasta machine to obtain sheets about 2 mm thick 12.
- 5
Cut the sheets to the size of the pan you are going to use 13. Blanch the sheets, one at a time, in boiling salted water 14. Drain and cool them immediately, immersing them in a bowl of cold water 15.
- 6
Finally, spread them on a clean tea towel to dry them well 16. You are ready to assemble the lasagna: spread a couple of tablespoons of béchamel on the bottom of the pan 17, then cover with a sheet 18.
- 7
Sprinkle the surface with more béchamel 19, then do the same with the pesto 20 and distribute tufts of ricotta 21.
- 8
Sprinkle with Parmesan 22 and continue to make the layers in this way until the ingredients are used up. Bake in a preheated static oven at 180°C for 25 minutes. Remove from the oven 23 and let it rest for 10 minutes before serving. Your lasagne pesto e ricotta are ready to be enjoyed 24!
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