INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

1 BESCIAMELLA RECIPE

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1 PESTO RECIPE OR STORE BOUGHT

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2 TBLSPOONS UNSALTED BUTTER

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PINE NUTS (OPTIONAL)

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1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)

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PARMIGIANO REGGIANO CHEESE

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RECIPE

HEAT OVEN AT 350°F

IN A LARGE BOWL MIX THE BESCIAMELLA AND THE PESTO SAUCE

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IN A BAKING PAN PUT SOME FLAKES OF BUTTER AND SPREAD THE FIRST LAYER OF SAUCE

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FRESHLY GRATE PARMIGIANO CHEESE OVER THE SAUCE

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PLACE THE LASAGNA OVER THE PARMIGIANO, TRY NOT TO OVERLAP. CONTINUE TO LAYER THE PESTO AND BESCIAMELLA SAUCE, THEN THE GRATED PARMIGIANO CHEESE AND THEN THE LASAGNA.

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CONTINUE TO LAYER, FINISH WITH THE GRATED PARMIGIANO, ADD THE PINE NUTS AND PLACE IN THE PREHEATED OVEN ABOUT 30 MINUTES OR UNTIL WRITEN ON THE LASAGNA BOX. TEST WITH A TOOTHPICK

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WHEN THE LASAGNA IS READY, TAKE OUT OF THE OVEN AND LET IT COOL A FEW MINUTES.

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SERVE HOT WITH EXTRA GRATED PARMIGIANO REGGIANO CHEESE

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