Lasagna with pesto, almonds and sicilian Primosale

11/04/2013 - Ingredients:

- 250 g La sfoglia lasagna "Pastificio La Campofilone"
- 90 g Ligurian pesto "Arconatura"
- 100 g almonds from Sicily Castelluzzo
- 150 g Sicilian Primo Sale
- 30 g butter

Articolo tratto da: Anne to London

Ingredients:

- 250 g La sfoglia lasagna "Pastificio La Campofilone"
- 90 g Ligurian pesto "Arconatura"
- 100 g almonds from Sicily Castelluzzo
- 150 g Sicilian Primo Sale
- 30 g butter

Pre-cook the lasagna for 1 minute in boiling, salted water. Alternate layers of pasta with pesto and bechamel sauce mixed in the buttered baking dish. Add to each layer one layer of Primosale and chopped almonds. On the last layer only put béchamel with pesto and almonds.

Cook the lasagne, covered with aluminium foil for 30 minutes in the preheated oven at 180 ° C. For the last 10 minutes, remove the aluminum foil and bake until the lasagna is golden brown.

Recommended wine: IGT Gaiole Biologico 2011 "Borgo Casa al Vento"