Lasagna with Herb Pesto and Squacquerone
"Squacquerone is a type of soft, fresh Italian cow's milk cheese, specifically from the Romagna region of Italy. It's known for its creamy, spreadable texture and delicate, slightly sourish flavor. You can substitute with your favorite cheese."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (156.6 g)
- Calories 234.5
- Total Fat - 14.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 21.2 mg
- Sodium - 601.4 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4 g
- Sugars - 3.6 g
- Protein - 12.4 g
- Calcium - 284.9 mg
- Iron - 3.6 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C/350F.
Step 2
Trim the green beans, wash them, cook them for 5-6 minutes in plenty of boiling salted water and drain them.
Step 3
In a food processor, chop the peeled garlic with a little salt, the walnuts, parmesan cheese, pecorino, a bunch of herbs made up of parsley, marjoram and thyme and 6-7 tablespoons of oil. Blend until you obtain a thick pesto.
Step 4
Blanch the lasagna in boiling salted water for 1 minute, drain, spread a layer on the bottom of an oiled baking dish and cover with a thin layer of pesto. Continue with a few green beans and a few flakes of squacquerone, then more pasta, pesto and continue the layers in the same way, until you run out of ingredients.
Step 5
Cover the baking dish with aluminum foil and put it in the oven at 180C/350F for about 20 minutes. Serve hot.
Tips
No special items needed.
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