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Ingredients
- 1 1/2 lb Lasagne, preferably fresh
- 1 x Recipe white pesto
- 1 Tbsp. Butter
- 1 c. Freshly grated parmigiano reggiano
Directions
- Fill a large pot with cool water and bring to the boil. Once it has reached a rolling boil, add in a healthy pinch of sea salt. When it returns to a boil, you are ready to cook the noodles. Cook the lasagne a few sheets at a time only till they are al dente. Remove each sheet with a flat slotted spoon and set aside, and then cook more lasagne. While they are cooking, grease a lasagne pan with the butter. Thoroughly stir a Tbsp. of the warm pasta water into the White Pesto, and then spoon a little of the sauce on the bottom of the pan. Once the sheets of pasta are cold sufficient to handle (but not cool), place one layer of lasagne on the bottom of the lasagne pan.
- Then spoon a thin layer of the sauce on top of the noodle. Then add in some Parmigiano-Reggiano. Continue the process, making thin layers of noodles, sauce, and cheese, ending with a layer of cheese. Once this is done, you may serve as is or possibly bake for no more than 3 min in a preheated 325 degree oven.
- Yield: 6 servings
- Notes:with White Pesto
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