Jessica Nguyen's Lasagne Alla Portofino (Pesto Lasagne)

Name: Jessica Nguyen's Lasagne Alla Portofino (Pesto Lasagne)
Ingredients: 3 eggs; 300g of tipo 00 flour, sifted; or; 10 sheets of pre-made fresh lasagne sheets; 100g of butter; 100g plain flour; 4 cups (1 litre) of milk; 2 bay leaves, optional; 1 teaspoon of grated nutmeg, optional; Generous pinch of salt and pepper; 1 bunch of basil, leaves picked and stalks removed; 280g or 1 bag of ‘serves 4’ spinach; 4 cloves of garlic, peeled; ½ cup of parmigiano reggiano, pecorino or grana padano cheese; 1/2 cup of pine nuts; ½ cup of olive oil, plus extra to thin out the sauce; Generous pinch of salt and pepper to taste; 1 bag of mozzarella cheese; 2 x 450g mozzarella balls, cut into thin round slices

www.jessicanguyen.com.au

A true crowd-pleasing dish that's easy to make and assemble. This version is packed with spinach and basil along with a velvety béchamel sauce and plenty of mozzarella cheese, making this truly an...

View full recipe on www.jessicanguyen.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jessicanguyen.com.au.

Share this recipe:

Cooking tools: