- 1 litre of béchamel sauce
- 200 g pesto sauce
- 200-250 g mozzarella cheese well dried
- sheets of egg pasta
- Parmesan cheese,
- salt and pepper
- 2 tbsp pine nuts
First prepare the béchamel and allow to cool slightly, meanwhile cut the mozzarella cheese into small pieces and possibly dilute the pesto with a little warm water, if it should be too dense.
Slightly smear of sauce on the bottom of your DeCla’s pan, then arrange a layer of lasagna and cover with another layer of béchamel.
Add the pesto, making sure to spread it evenly, slices of mozzarella cheese, a generous sprinkling of grated Parmesan cheese and freshly ground pepper.
Cover with another layer of pasta and proceed in the same way until all the ingredients.
Finish with a white layer : béchamel , mozzarella cheese and parmesan cheese (without pesto)and sprinkle with pine nuts and more pepper.
Bake at 175°C (fan oven) and cook for about 40 minutes. Raise the temperature to then 200° C and continue cooking for a few more minutes, until the surface of lasagna will not be crunchy and golden.
Remove from the oven, leave to cool a little (otherwise you could break it when you try to take it off ) and serve.