Hello friends, today I propose this fabulous lasagna with pesto and speck, truly super tasty to make on any occasion and impress friends and family. A very simple recipe enriched with Genoese pesto, speck, and homemade béchamel sauce. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lasagna with pesto and speck
- 2 cups homemade béchamel sauce
- 5.3 oz fresh lasagna Govanni Rana
- 5.3 oz Genoese pesto
- 7 oz mozzarella
- 5.3 oz speck strips
- to taste grated cheese
- to taste milk
Tools
- 1 Baking dish
- 1 Spoon
- 1 Knife
Steps for the lasagna with pesto and speck
First of all, to make this lasagna with pesto and speck, you need to prepare the béchamel sauce in advance. For the homemade béchamel recipe, I leave the link below https://blog.giallozafferano.it/rosly/ricetta-besciamella-fatta-in-casa/
When the béchamel is cold, thin it with a little milk to make it more fluid. Butter the bottom of a baking dish, spread the béchamel well along with a few tablespoons of pesto, and place the first layer of lasagna, distributing the speck, diced mozzarella, béchamel, and finally the grated cheese. Continue alternating the layers until all ingredients are used up, finishing with the last layer of lasagna, pesto, and béchamel. Sprinkle the surface with more grated cheese and bake in a hot oven for about 30-45 minutes at 350-390°F. To know if the lasagna is cooked, just insert the fork, if it sinks, you can turn off. If the surface darkens too much, you can cover it with a sheet of aluminum foil or parchment paper.
Let the lasagna with pesto and speck cool for at least 15 minutes before serving. And here it is ready in all its splendor. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS, AND NOTES
The lasagna with pesto and speck can also be made in advance, just place it in the fridge and then when you need to bake it, let it acclimate to room temperature for 20 minutes and then bake. The béchamel can also be prepared the day before. Once cooked, it can be stored in the fridge for two days, just reheat it before enjoying.
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