Lasagna with Ricotta Pesto

Pasta dishes are always a good idea!

1. pesto: 40 g pine nuts bähen, become cold. Chop garlic cloves.

2. pluck basil leaves u. With pine nuts, garlic, 120 g Parmesan, olive oil in a kitchen blender finely grind, season with salt, season with pepper. Drain the ricotta well and mix with the pesto. 3.

Cook the lasagna sheets in boiling salted water until al dente, then rinse and drain.

Spread olive oil on a gratin dish and cover with 3 pasta sheets. Alternate layers of pasta and 1 to 2 tablespoons of ricotta-pesto mixture in the dish. Finish with pesto, sprinkle with remaining parmesan. Bake in a heated oven at 180 °C / 25 min.

Preparation time: 50 min.

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