Cook the lasagne, a few at a time in plenty of boiling
water, to which you will have added a little oil. Remove the slightly
undercooked lasagne with the help of a skimmer and place them in a very
large bowl of cold water. This stops them cooking and sticking together
and also avoids you burning your fingers later. Add the other lasagne
until they are all cooked. Make the 
béchamel (white) sauce and,
cool it a little before mixing it with the
pesto
sauce. Grate plenty of Parmesan cheese or Grana. Grease a large oven
dish with butter and place a layer of lasagne on the bottom, pour on a few
ladlefuls of béchamel and pesto sauce and a generous sprinkling of grated
cheese. Continue until you have used up all the ingredients keeping enough
sauce to cover the top layer. Place it in a pre-heated oven at
180C/350F/4G for twenty minutes so that it cooks forming a lovely crust
and serve either hot or warm. |
