Pesto Lasagna with Potatoes

Ingredients

• 1 bundle basil
• 2 cloves garlic
• 2 tbsp pecorino (freshly grated)
• 2 tbsp parmesan (freshly grated)
• 1 tbsp pine nuts
• 150 ml olive oil
• Salt
• Pepper
• 2 tbsp butter
• 2 tbsp flour
• 500 ml milk
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 600 g potatoes (firm, boiled)
• 250 g Sugar snap peas
• 300 g lasagna sheets
• 100 g Parma ham (sliced)

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash and dry the basil, then roughly chop. Peel and roughly chop the garlic. Combine basil, garlic, pecorino, parmesan, pine nuts, and olive oil in a blender and puree into a creamy sauce. Season with salt and pepper.

3. 3.

   In a pot melt butter, sprinkle flour over it and sauté until lightly browned. Gradually whisk in milk while stirring constantly; bring to a boil, cook for about 1 minute, then remove from heat. Season with salt, pepper, and nutmeg.

4. 4.

   Meanwhile peel the potatoes and boil them in salted water for about 25 minutes. Let cool, then slice. Wash and trim the sugar snap peas, blanch them in boiling salted water for about 2 minutes, drain, and set aside.

5. 5.

   Cook lasagna sheets in boiling salted water until al dente, lift with a slotted spoon, and lay on a kitchen towel. Spread a thin layer of pesto in a baking dish and arrange lasagna sheets. Layer alternately with potato slices, sugar snap peas, béchamel sauce, pesto, and lasagna sheets until all ingredients are used. Finish with béchamel sauce and top with Parma ham slices. Bake in the hot oven for about 25 minutes until golden brown.