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|
|200g||Grated Parmesan Tub|
|4 cups||fresh basil leaves|
|1 cup||Grated Pecorino|
|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.|