Bread lasagnette
Instructions
Put the flour in a large bowl, combine the bread crumbs, eggs and half a litre of water scarce.
Knead well until you obtain a homogeneous compound.
Roll the dough with rolling pin until you get a sheet of a few millimeters.
Then, with a toothed wheel, cut many lasagna about 3 cm by 10, then put them to dry on floured pastry Board.
Make pesto with basil, garlic and pine nuts.
Then add 30 g grated grana and 50 g of oil.
Add salt and keep aside.
Melt the butter in a saucepan, add the flour and let it roast for a few moments.
Add the milk out from heat and, stirring constantly, Cook the sauce until thickened.
Cook the pasta for 6-7 minutes in salted boiling water to which you've added a tablespoon of oil, then drain and dress with the pesto.
Take a thin layer of bechamel sauce on the bottom of a baking dish (or four small dishes), place a layer of lasagna, season with a little sauce and keep it up until you run out of ingredients.
Sprinkle with a layer of grated cheese and put the Pan in the oven at 180 degrees for 20-25 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 210 g of flour
- 210 g of breadcrumbs
- 2 eggs
- Salt
- For the sauce:
- 70 == G basil leaves
- 30 g of pine nuts
- 1/2 clove of garlic
- Grated parmesan cheese
- 30 g of butter
- Olive oil
- Flour
- 30 cl of milk
- Salt