Creamy Bechamel Lasagne with Pesto Recipe | Food Network UK
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Cooking tools:
- Cooling rack
- Baking dish
- Stockpot
- Saucepan
- Whisk
- Mixing bowl
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Serving platter
- Skillet
Ingredients
- 8 ounces fresh asiago, shredded (2 cups)
- 6 ounces mozzarella, shredded (1 1/2 cups)
- 3 ounces Parmesan, grated (1 cup)
- 1 1/2 cups ricotta
- 1 large egg, beaten
- 3 tablespoons unsalted butter
- 1 medium shallot, minced
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup plus 2 tablespoons prepared pesto
- Kosher salt
- cracked black pepper
- 4 large fresh pasta sheets (8- by 10-inch sheets)
- 2 tablespoons olive oil
- Nonstick cooking spray, for coating aluminum foil
- 1/4 cup pine nuts, roasted
- Chiffonade of fresh basil, for topping
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