Pesto Lasagne

By á-2816

Good as a side dish with barbecued chicken or steak.

Ingredients

• Tomato Sauce
• 4 garlic cloves, minced
• 2 onions, chopped
• 1/3 cup olive oil
• 28 oz. can (796 ml) crushed tomatoes
• Pesto
• 1 cup fresh basil
• 1/2 cup pine nuts
• 1/3 cup freshly grated grated parmesan cheese
• 1/3 cup olive oil
• Bechamel Sauce
• 3 Tbsp. butter
• 1/4 cup flour
• 1/4 tsp. nutmeg
• salt and pepper to taste
• 2 cups milk
• 8-10 lasagne noodles
• 1 lb. bocconcini or mozzarella cheese, sliced
• 1/2 cup freshly grated parmesan cheese

Preparation

Step 1

To make tomato sauce: Saute garlic and onio in oil until softened. Add tomatoes and salt. Cook until thickened. Set aside.
To make pesto: Puree all iingredients in food processor. Set aside.
To make the bechamel sauce: Melt butter, add flour and seasonings and stir for a few minutes. Add milk, stirring constantly. Cook slowly until thickened.
To make lasagne: Cook pasta according to package directions. Drain, plunge into cold water and set aside. Ladle 1/3 of bechamel sauce into bottom of 9"x13" pan. Then layer pasta, tomato sauce, cheese and pesto. Repeat layers and finish with grated parmesan. Bake at 350 F. for 40 minutes.