Lasagne Pesto e Pomarola | Fattoria La Vialla

Ingredients

• 3 eggs
• 300 g plain flour
• 3 tbsp Extra Virgin Olive Oil
• salt
• 50 g basil
• 100 g pine nuts
• 40 g Parmigiano Reggiano, in pieces
• 40 g pecorino cheese, in pieces
• 1 clove of garlic
• 10 tbsp Extra Virgin Olive Oil (plus 3 tbsp to grease the pan)
• or: 1½ jars (containing 180g each) of Pesto
• 6 jars (280 g each) of Pomarola
• 250 g coarsely grated cheese, half Parmigiano and half pecorino