Basil pesto and ricotta lasagna
They have the good smell and taste of summer. You can enjoy them hot or at room temperature.
Servings 8 servings
- 200 g (7.05 oz) egg lasagna sheets
- 700 g (2 3/4 cups) sheep ricotta
- 400 ml (1 2/3 cups) whole milk
- 150 g (1 1/2 cups) Parmigiano Reggiano, grated
- 300 g (10 1/2 oz) fresh mozzarella
- 250 g (8 3/4 oz) basil pesto
- Extra virgin olive oil
- 2 tablespoons breadcrumbs
- freshly ground black pepper
Add the ricotta into a bowl and pour in the milk. Add also the grated Parmigiano Reggiano and stir thoroughly until you get a smooth batter. Season with salt and freshly ground black pepper to taste.
Tear the mozzarella with your hands into small pieces. Also keep the basil pesto and fresh pasta sheets at hand.
Now that all the ingredients are ready, prepare the lasagna and heat the oven to 200°C (400°F).
Start by spreading two tablespoons of ricotta on the bottom of the baking pan, then top it with a few sheets of fresh pasta to cover the entire surface of the pan.
Cover the pasta with 3 tablespoons of ricotta and 1 tablespoon of pesto, spreading it out evenly. Then add the bite-sized mozzarella.
Continue making 4 more layers, until you have finished all the ingredients. The last layer will be made of ricotta, pesto and mozzarella.
Sprinkle the top with breadcrumbs and drizzle with extra virgin olive oil.
Bake the lasagna for about 20-25 minutes, until golden brown.
You can serve the lasagna immediately, or, even better, let it cool down and serve after a few hours, or the next day, quickly reheating in a hot oven.