Lasagna, Baked with Asparagus and Pesto

By Bellacucinam

Ingredients

• 1 1/2 lb asparagus
• Pasta Dough
• 2 cups beschamella
• 1 cup pesto
• 1 cup pecorino
• 1/2 cup bread crumbs

Details

Servings 4

Preparation

Step 1

Blanche the asparagus and shock in ice water. Cut crosswise.

Cook pasta 1 min, drain and then shock in ice water.

mix pesto, cheese and beschamella together.

Butter bottom and start with pasta, and make layers. Top with sauce and sprinkle crumbs.

Bake at 400 for 20-25 min until top is golden and pasta is bubbly.


BESCHAMELLA
5 tablespoons butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg



PESTO
3 tablespoons pine nuts
2 cups basil leaves
1 garlic clove
1/2 cup parmesano
2 tablespoons pecorino
1 1/4 cups EVOO

process first three, add in cheese. drizzle oil.