-
Start by making the pesto. Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well. Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation.
-
Mix the pesto with 2/3 of the béchamel sauce and keep it aside.
-
Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
-
Now you are all set to start assembling your lasagne.
-
Start with a layer of pesto and béchamel sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of pesto and béchamel sauce, some boiled potatoes & green beans, a little of the remaining plain béchamel sauce and some grated Parmigiano Reggiano. Do this for 5 to 6 layers. On the last layer (the top most layer), do not put any of the vegetables or they may burn.
-
Cover the baking dish with some aluminum foil and cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then remove the aluminum foil and grill for 5 to 10 minutes until the top gets golden.
-
Serve warm.