Baked Lasagna with Two Pestos

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Baked Lasagna with Two Pestos Ingredients

PESTO ONE	PESTO TWO
2 c Basil leaves; packed tightly	2 c Black Ligurian olives;
3 Cloves garlic	1/4 c Fresh basil leaves; tightly
1/4 c Pine nuts	1/4 c Pine nuts
1/4 c Parmigiano Reggiano; freshly	3/4 c Ligurian extra virgin olive
3 tb Pecorino; freshly grated	1/4 c Pecorino Sardo; freshly
1 c Ligurian olive oil	3 c Bechamel sauce
Salt and pepper; to taste	1 Recipe basic pasta dough

Instructions for Baked Lasagna with Two Pestos

Preheat oven to 400 degrees F. Roll out pasta to thinnest setting, cut into 3 inch squares, blanch 1 minute in boiling water and shock in ice water. Divide bechamel sauce into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 (6-inch) gratin dishes, place 2 tablespoons basilbechamel mixture. On top of that, lay one piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of Pesto Two. Place a piece of pasta on top of the short stack. Continue until all pasta and bechamel mixtures are used up (about 7 or 8 pieces high, topping with a dollop of basil bechamel). Place in oven and bake 15 to 20 minutes, or until bubbly and slightly golden brown on top. Serve immediately. Recipe by: MEDITERRANEAN MARIO #ME1A01 Posted to MC-Recipe Digest V1 #989 by Sue on Jan 07, 1998

Main Ingredient: HerbsCuisine: Italian

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