Lasagna with Herb Pesto and Squacquerone

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.