Title: Baked Lasagna with Two Pestos
Categories: New, Text, Import
Yield: 1 Servings

---------------------------------PESTO ONE---------------------------------
2 c Basil leaves; packed tightly
3 Cloves garlic
1/4 c Pine nuts
1/4 c Parmigiano Reggiano; freshly
-grated
3 tb Pecorino; freshly grated
1 c Ligurian olive oil
Salt and pepper; to taste

---------------------------------PESTO TWO---------------------------------
2 c Black Ligurian olives;
-pitted, to yield 1 cup
1/4 c Fresh basil leaves; tightly
-packed
1/4 c Pine nuts
3/4 c Ligurian extra virgin olive
-oil
1/4 c Pecorino Sardo; freshly
-grated
3 c Bechamel sauce
1 Recipe basic pasta dough

Preheat oven to 400 degrees F.

Roll out pasta to thinnest setting, cut into 3 inch squares, blanch 1
minute in boiling water and shock in ice water.

Divide bechamel sauce into two mixing bowls. Add Pesto One into one mixing
bowl and Pesto Two into the other. On the bottom of 4 (6-inch) gratin
dishes, place 2 tablespoons basilbechamel mixture. On top of that, lay one
piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of
Pesto Two. Place a piece of pasta on top of the short stack. Continue until
all pasta and bechamel mixtures are used up (about 7 or 8 pieces high,
topping with a dollop of basil bechamel). Place in oven and bake 15 to 20
minutes, or until bubbly and slightly golden brown on top. Serve
immediately.

Recipe by: MEDITERRANEAN MARIO #ME1A01

Posted to MC-Recipe Digest V1 #989 by Sue on Jan 07,
1998