Lasagne with pesto and ricotta


300 gr egg lasagne sheets
1 jar Genoese pesto
250 gr ricotta
250 gr finely chopped pine kernels
Grated cheese to taste.


Boil the lasagne quickly in hot water with a drizzle of oil for about 5 minutes. Drain them and place them on a plate. In the meantime, in a bowl mix the ricotta and pesto. Take a baking dish and spread a little cream on the bottom. Form the first layer with the pasta sheets. Cover with the pesto cream, a handful of pine kernels and grated cheese. Continue with the layers until you have used up all the ingredients. Finish the last layer of pasta with grated cheese on top. Bake in preheated oven at 180°C for about 25 minutes.






Ideal Products:


Genoese Pesto Polli