Baked Lasagna With Asparagus And Pesto Recipe - recipe basic pasta

Method

• In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle till paste.
• Add in cheeses and drizzle in extra virgin olive oil, beating with a wooden spoon.
• Store in jars, topped with extra virgin extra virgin olive oil.
• To Prepare Baked Lasagna Dish:Preheat oven to 425 F. Bring 6 qts water to boil and add in 2 Tbsp.
• salt.
• Set up ice bath next to boiling water.
• Trim asparagus and boil one minute.
• Drain and refresh in ice bath.
• Remove, drain well, and cut into 4-inch to 5-inch pcs and set aside.
• Cut pasta into 5-inch squares and drop into same boiling water as asparagus.
• Cook one minute till tender.
• Remove and refresh in ice bath.
• Drain on towels and set aside.
• In a mixing bowl, stir balsamella, pesto, and grated cheese together till mixed well.
• Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one.
• On top of pasta, place the following: 3 pcs of asparagus, followed by 2 Tbsp.
• pesto, followed by another piece of pasta.
• Continue with this layering till you have 4 pcs of pasta and 4 layers of asparagus and pesto mix.
• Lay one more piece of pasta on top, followed by a spoonful of pesto mix and sprinkle each of the 4 gratin dishes with bread crumbs.
• Put all 4 dishes in oven and bake for 12 to 15 min, or possibly till bubbling and golden on top.
• Remove and serve immediately.
• Yield: 4 servings