Log in o Sign up and enjoy ThermoRecetas

Ricotta and pesto lasagna

Pasta6 people350 calories
1/52/53/54/55/5 (48 votes)
Loading ...

By Ascen Jimenez

Ricotta and pesto lasagna

Today's lasagna is vegetarian. It has a delicate flavor, a smooth texture and is liked by the whole family. Is a ricotta and pesto lasagna, with a rich bechamel and grated cheese on the surface.

To prepare it we are going to use some fresh pasta sheets. Surely you can already find them in many supermarkets and, if not, it is always possible prepare it at home. The same goes for the Genoese pesto, that you can prepare it at home.

With recipes like today's we realize how easy and fast it is to prepare a bechamel with our kitchen robot.

Ricotta and pesto lasagna

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

A different and delicate lasagna designed for the whole family.

Ricotta and pesto lasagna
  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: pasta
  • Calories: 350
  • Rations: 6
  • Total time:

Ingredients

  • 1 liter of milk
  • 100 g flour
  • 50 butter g
  • 1 teaspoon of salt
  • Grated nutmeg
  • A little ground pepper
  • Some sheets of fresh pasta for lasagna
  • 500 g of ricotta
  • 190 g Genoese pesto
  • 40 g of Parmesan cheese (or another type of cheese) for the surface

Preparation

  1. The first thing we will do is grate the cheese. We put it in the glass, in pieces, and program 10 seconds, progressive speed 5-10. We take it out and reserve.

  2. We now prepare the bechamel. We put the milk, flour, butter, salt, nutmeg and pepper in the glass. We program 12 minutes, 90º, speed 4.

  3. We take out our ovenproof dish and prepare the rest of the ingredients.

  4. At the base of the source we spread a few tablespoons of the béchamel that we have just prepared. We distribute on top some sheets of fresh pasta for lasagna. Cover with ricotta and a few tablespoons of pesto. We put another layer of pasta on top. 

  5. We repeat putting the bechamel first, then the ricotta and the pesto. We repeat until we finish with the ingredients.

  6. We finish with a layer of pasta and more bechamel on the surface.

  7. We sprinkle the grated cheese on top.

  8. Bake at 180º for approximately 20 minutes.

  9. We remove from the oven and let it rest for about 5 minutes. And we already have our lasagna ready.

Notes

Ricotta can be substituted for cottage cheese.

More information - How to make fresh egg pasta


Discover other recipes of: Rice and Pasta

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.