Lasagna al ragu ' di seppia

Divide the ingredients for the dough into two equal parts, to work separately, so you get two types of paste: a the usual golden color and one black, where the oil has been replaced the cuttlefish. Mix the two types of Paste as usual, then let them rest for about two hours, covered with a damp cloth.

Meanwhile prepare the cuttlefish ragout. Remove the head, eyes and remove head, wash the cuttlefish in running water. Drain and cut into pieces the tentacles, cut into strips the lot. In a saucepan put the cold beans sprouts, zucchini slices, whole peeled garlic cloves, a little oil. FRY.

When the oil takes in colour, add the cuttlefish and half of the pesto sauce obtained by centrifugation of the basil leaves, the rest of the olive oil and a pinch of salt. Cook for about 5 minutes and keep warm well. Pull the two sheets (not too thin), cut into strips. Alternating colors (light and dark) dial 8 great lasagna, to take the right thickness by running over the rolling pin.

Cook al dente in boiling salted water; drain. Roll out a lasagna in every pot, fill with meat sauce and then another with another lasagna. Diluted with a little boiling water and pour remaining pesto over. Serve.