Lasagne with pesto, potatoes, ham and cottage cheese

Today we have indeed triumphed in Thermorecetas with this super recipe. A different lasagna, very creamy, full of flavor and nuances... it is completely addictive, we can assure you: lasagna with pesto, potatoes, ham and cottage cheese.

It prepares super fast. The first thing is that it is absolutely delicious. And, later, it is a very handy and very easy recipe. The important thing is that we use very good quality ingredients. I tell you the tricks to get a lasagna of 10:

• FRESH LASAGNA: I buy sheets of fresh lasagna directly from the supermarket. You will find it in the refrigerators where they already sell fresh pasta. I recommend it 100% because it has an incomparable flavor and texture and because you are going to avoid having to cook the plates beforehand. It is true that they sell precooked flat lasagna, but I do not like the result very much because they absorb a lot of liquid during the oven and the lasagna is not as creamy and juicy as with fresh sheets.
• PESTO: There are many options here. You can take advantage of a presto recipe that you have prepared for something else and take advantage of what you have left over. You can prepare your own homemade pesto (the one you like the most!) with any dried fruit and you can also buy it ready-made. Here it will depend on the time and desire that you have at all times. With any option you will be super good.

Here are some recipes for you to prepare your homemade pesto:

• POTATOES: It is very important that you cut them super super fine. If you have a mandolin better, and if not, with a very sharp knife. They have to be very, very thin, as thin as you can, because if not, they would not cook well in the oven and they would be a bit hard.
• CURD: you can use cottage cheese, ricotta or fresh cheese crumbled with your hands, whatever you like best or whatever you have closest!
• BECHAMEL: for it to have that juiciness it is very important that the bechamel is super liquid and that there is a good quantity. I use 700 ml of milk and a smaller proportion of flour than usual, because then it will be very, very creamy.

What mold do we use?

My trick is to find the size mold in which I can best put two sheets per layer.

How many layers do we put on the lasagna?

This really depends on how you like it. My advice? Make only 3 layers of lasagna so that it is not too high. It would be a base, the intermediate of the filling and the one on top. Nothing more. For me in lasagna, less is more without a doubt.

And here we leave you the video recipe so you don't miss any details.