Let’s be frank, I am going to cheat here. It’s already 7:30pm, I have had a very long day in the office and I have to fix dinner for six in less than two hours; do you really expect me to prepare lasagna (will post the recipe on a Sunday morning) and/or pesto (ditto). I am going to use tinned pesto and factory made lasagna noodles; for once my KitchenAid can rest on its shelf.
- 1 pkt (500g) lasagna noodles
- 1 jar Pesto genovese
- Parmesan cheese or Grana Padano cheese (as per usual)
- 600g mozzarella cheese (fresh)
- Freshly ground black pepper
For the white sauce (a.k.a. Béchamel):
- 1 cup (210g)all purpose flour
- 1 lt milk
- 1/4 tsp ground nutmeg
- 1 cup (110g) butter
Melt the butter on very low heat; sieve on top of the melted butter the flour and mix to obtain a roux. Add the milk and stir, constantly, for twenty minutes or until boiling (be careful not to burn it).
Unpack the lasagna sheets. Spray with PAM the bottom and sides of the pan, coat with breadcrumbs.
Cook in hot (190’/200’C) for 1 hour, uncover and keep in the oven to obtain a nice golden crust. Remove from oven and let it stand for at least 20 minutes.