Ingredients
- 700 g lasagna sheets
- 250 g Pesto
- 1 l béchamel sauce
- Butter
- 150 g Parmesan
- Olive oil
- Black pepper and salt
Method
Cook the lasagna sheets in water with a teaspoon of olive oil. Take them out of the boiling water before they are fully cooked and cool them in cold water. Warm the béchamel sauce and the pesto and mix them together. Layer the lasagna in a baking dish greased with olive oil, in this order: sheet, sauce, Parmesan. Bake the lasagna for about 20–25 minutes in an oven preheated to 180 degrees.
