Lasagne alla Portofino (Pesto Lasagne) Recipe
This delicious lasagne alla Portofino recipe contains layers of pasta, homemade basil pesto and creamy béchamel sauce topped with Parmesan and extra pine nuts.
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Cooking tools:
- Baking dish
- Oven
- Saucepan
- Whisk
- Pepper mill
- Kitchen shears
- Chef's knife
- Spoon
Ingredients
- 6 fresh lasagne sheets
- 20g of Parmesan, finely grated
- 20g of pine nuts, for the topping
- 50g of pine nuts
- 1 garlic clove, crushed
- 40g of Parmesan, finely grated
- 100g of basil
- 150ml of olive oil
- 1 lemon, zested and juiced
- salt
- pepper
- 50g of flour
- 50g of unsalted butter
- 1 bay leaf
- 750ml of whole milk, warmed
- freshly grated nutmeg
- 1 dash of white wine vinegar
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