Recipe - Baked Lasagna With Two Pestos

PESTO ONE
2 cup Basil leaves; packed tightly
3 Cloves garlic
One fourth cup Pine nuts
One fourth cup Parmigiano Reggiano; freshly
grated
3 tablespoon Pecorino; freshly grated
1 cup Ligurian olive oil
Salt and pepper; to taste

PESTO TWO
2 cup Black Ligurian olives;
pitted, to yield 1 cup
One fourth cup Fresh basil leaves; tightly
packed
One fourth cup Pine nuts
Three fourths cup Ligurian extra virgin olive
oil
One fourth cup Pecorino Sardo; freshly
grated
3 cup 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 (6inch) 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 MCRecipe Digest V1 #989 by Sue suechef@sover.net on Jan 07,
1998