Lasagna alla Portofino

配料

A double batch of Delia Smith’s Béchamel sauce (425ml x2)

500g lasagna sheets (I used fresh egg ones)

150g basil, washed and stalks removed

60-80g pine nuts

2 big cloves of garlic, peeled

40g parmesan

40g Pecorino Romano

150-200ml extra virgin olive oil

Sea salt to taste

步骤

Start by making a double batch of Delia Smith’s Béchamel sauce as you want to leave it to cool while you’re making the pesto, so it’s not too hot when you start to assemble the lasagna.

Add the basil, pine nuts, garlic, cheese and 150ml of the olive oil to a blender and pulse until combined. You can add more pine nuts or olive oil as you go to achieve the right consistency before you taste for seasoning. Pesto is personal, and it should be just as you like it.

Into a large baking dish, add a spoonful of the Béchamel sauce to create an even layer on the bottom of the dish. Create layers on top of this of lasagna sheets > pesto > Béchamel sauce, until you’ve used all of everything.

Scatter over a few extra pine nuts over the top and bake in the oven for 45 minutes at 180°C until the top is golden and a knife pierces the pasta sheets with no resistance.