Pesto and pecorino lasagne. Serve dressed with some Parmesan and a drop of extra-virgin olive oil. Fresh Pesto: Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.

And, while it seems every grocery store, food blog and Italian restaurant features basil pesto nowadays, I have to say I've never tasted any as good as Mom's Pesto with Pecorino Romano. Heat a wide saucepan of water, then salt when it comes to the boil. It's straight from Italy and you won't find a better recipe! You can have Pesto and pecorino lasagne using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pesto and pecorino lasagne

You need sheets of Fresh lasagne.
It's 500 ml of bechamel.
It's 150 ml of pesto.
You need Spoonful of or so of tomato passata.
Prepare as needed of Pecorino cheese.
You need to taste of Salt.

This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. Take out of the mortar and add the oil. Alternate layers of lasagne with fresh pesto and hot tripe. Top the last layer with grated Pecorino and brown in the oven for a few minutes.

Pesto and pecorino lasagne step by step

Mix bechamel and pesto together. Add some passata, bit of salt and mix well.
Make your lasagne by layering up the pasta sheets, sauce and pecorino. Continue til you've finished ingredients. Top with more pecorino.
Bake at 180 for about 25 mins. Enjoy :).

Pasta sheet, roasted tomatoes with some of their juice, pesto, torn burrata and either Pecorino or Parmigiana sprinkled all over. Lasagne al pesto (pesto lasagne) - Liguria. Pesto lasagne is the combination of two great Italian recipes - lasagne and pesto sauce. It is guaranteed to be loved by young and old alike and is vegetarian. See here for an illustrated step-by-step version of the recipe.