Baked Lasagna With Two Pestos

Serving Size : 4
Ingredients

for prepare Baked Lasagna With Two Pestos

:

Amount	Measure	Ingredient - Preparation Method
1	recipe	basic fresh egg pasta - see * note
3	cups	salsa balsamella - see * note
=== pesto one === baked lasagna with two pestos
2	cups	basil leaves - packed tightly
3		garlic cloves
1/4	cup	pine nuts
1/4	cup	freshly-grated parmigiano-reggiano
3	tablespoons	freshly grated pecorino
1	cup	ligurian olive oil
salt to taste freshly-ground black pepper to taste === pesto two === baked lasagna with two pestos
1	cup	pitted black ligurian olives
1/4	cup	fresh basil leaves - tightly packed
1/4	cup	pine nuts
3/4	cup	ligurian extra-virgin olive oil
1/4	cup	freshly-grated pecorino sardo

* Note: See the "Basic Fresh Egg Pasta" and "Salsa Balsamella (Bechamel)" recipes which are included in this collection. 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. This recipe yields 4 first course servings. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A01)

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