Moving away from traditional style lasagna, this is layered with pesto, béchamel, mozzarella, parmesan and pecorino.
If you haven’t made a Ligurian style lasagna before, then this is your sign to try make it!
This recipe was developed by two lovely ladies, Isabella and Mary, also known as @cuginicucina.
Check out @cuginicucina on Instagram for more traditional, Italian inspired, recipes.
| 3/4 cup | Mozzarella Ball |
| 3/4 cup | Grated Parmesan Tub |
| 3/4 cup | Grated Pecorino |
| 250g | fresh pasta sheets |
|
Basil Pesto
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|
| 200g | Grated Parmesan Tub |
| 4 cups | fresh basil leaves |
| 1 clove | garlic |
| 80g | pine nuts |
| 80ml | olive oil |
|
Béchamel
|
|
| 1 cup | Grated Pecorino |
| 80g | unsalted butter |
| 75g | plain flour |
| 1L | full cream milk |
| 1 tsp | ground nutmeg |
| 1 tsp | white pepper |
| 1 | For the basil pesto, add all of the ingredients to a food processor and pestle. Combine until smooth. Then set aside. |
| 2 | For the bechamel, place a medium saucepan over medium high heat. Melt the butter, then add the flour, stirring continuously so it does not burn. Gradually pour in all of the milk, using a whisk to stir constantly until thickened (this may take up to 5-8 minutes). Add the pecorino, nutmeg and pepper. Turn off the heat and set aside. |
| 3 | Prepare and grease a medium-sized baking dish. Add an initial layer of bechamel to the base. Place the first lasagna sheet down and top this with a layer of the pesto. Then spoon over a layer of bechamel, grated parmesan and grated mozzarella. Continue this until all the layers are done. For the final layer, skip the pesto and top with the béchamel, pecorino and a sprinkle of nutmeg. |
| 4 | Bake in a preheated oven at 200c fan-forced. Bake covered for 30 minutes. Remove foil, and then bake for a further 10-15 minutes or until golden on top. Once done, remove from the oven and allow to cool slightly before cutting and serving. |
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