- 250 gr Eggs Lasagna
- 1 lt of bechamel
- 180 gr of Basil Pesto Premium Quality
- Parmigiano Reggiano cheese
- 3 boiled potatoes
- 200gr of green beans
Soak the egg pasta sheets for a couple of minutes. Drain them one at a time and place them on a clean tea towel. Butter a baking dish on all sides.
Spread a layer of béchamel on the bottom. Place a layer of egg pasta in the baking dish. Cover it with a layer of pesto.
Place a layer of egg pasta in the baking dish. Cover it with a layer of pesto. Continue with coarsely peeled and crumbled potatoes, together with the green bean. Finish with a generous handful of Parmesan cheese and a layer of bechamel. Start again with a new layer of pasta, then pesto, potatoes, green beans, parmesan and bechamel. Until the baking dish is filled.
Close with a last sheet of pasta covered with pesto, bechamel and parmesan.
Bake on medium heat in the preheated static oven at 200 ° for about 30 minutes, until a golden crust forms on the surface of the lasagna.
Enjoy your meal!