pesto lasagna

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pesto lasagna

pesto lasagna

pesto lasagna
pesto lasagna

Ingredients pesto lasagna
Number of persons

300 g Gruyère cheese

160 g natural salmon

50 g semi-salted butter

50 g flour

90 cl milk

15 sheets of lasagna pasta without pre-cooking (20 times 10 cm)

250 g pesto

300 g fresh spinach

Grated nutmeg

Preparation pesto lasagna
Total time: 1 hour
Prep time: 25 min
Cooking time: 35 min
Boil the spinach for a few minutes, drain it and put it under cold water.
Melt the butter in a saucepan.
Add the flour all at once, stir briskly and then gradually add the milk and the grated nutmeg.
Leave to cook for 10 minutes, stirring constantly. Once the béchamel sauce is ready, cover the pan and leave to cool.
Preheat the oven to 180°C (gas mark 6). Mix the pesto with the béchamel sauce, then place a thin layer of preparation on the bottom of a gratin dish.
Then alternate between layers of 3 sheets of lasagne dough, layers of pesto béchamel sauce and layers of Gruyère cheese. Then insert the spinach layer towards the middle, and the salmon layer towards the top. Finish with a layer of béchamel sprinkled with gruyere cheese.
Leave to cook for 20 to 25 minutes. At the end of the cooking time, leave the lasagne to rest for 10 min in the oven, turned off and half-opened.

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