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ingredients:
- 500 g LA SFOGLIA "Campofilone"
- 200 g pesto alla Genovese
- 4 potatoes
- 500 g green beans
- 1 liter of béchamel sauce
- Parmigiano Reggiano 250g matured 36 months
- 300 g Campanian buffalo mozzarella from Battipaglia "Caseificio Esposito"
- salt
Cook, dice and salt the green beans and potatoes.
Cook the lasagna sheets for 2 minutes in water and place them on kitchen towels. Put some béchamel sauce in a lightly greased pan. Add a layer of lasagna sheets in the pan. Then brush over a layer of pesto. Now add a layer of vegetables. Sprinkle with Parmesan cheese and with a new layer of béchamel sauce. Repeat this process until all the ingredients are used up.
Finish the last layer with some béchamel sauce, mozzarella and Parmesan.
Bake the lasagna at 180°C for 20 minutes in the oven. Garnish with some fresh basil.
Recommended wine: organic wine Grillo Bianco "Az. Agricola Adamo"