Baked Lasagna With Two Pestos

Recipe Ingredients

1		Basic fresh egg pasta - see * note
3 cups	711ml	Salsa balsamella - see * note
		Pesto One
2 cups	80g / 2.8oz	Basil leaves - packed tightly
3		Garlic cloves
1/4 cup	59ml	Pine nuts
1/4 cup	49g / 1.7oz	Freshly-grated parmigiano-reggiano
3 tablespoons	45ml	Freshly grated pecorino
1 cup	237ml	Ligurian olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Pesto Two
1 cup	237ml	Pitted black ligurian olives
1/4 cup	10g / 0.4oz	Fresh basil leaves - tightly packed
1/4 cup	59ml	Pine nuts
3/4 cup	177ml	Ligurian extra-virgin olive oil
1/4 cup	59ml	Freshly-grated pecorino sardo

Recipe Instructions

Preheat oven to 400 degrees. Roll the Basic Fresh Egg Pasta out to thinnest setting, cut into 3" squares, blanched 1 minute in boiling water and shocked in ice water.

Process the ingredients for each pesto separately in a food processor until smooth. Divide Salsa Balsamella into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 six-inch gratin dishes, place 2 tablespoons basil-bechamel 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.

Hints

Note: See the "Basic Fresh Egg Pasta" and "Salsa Balsamella (Bechamel)" recipes which are included in this collection.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A01)

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