Recipe: Pesto Lasagna

In our Pesto Lasagne you will find crispy green beans and aromatic mushrooms on creamy ricotta and fresh basil pesto.

Nudeln gehen immer. If the Leibspeise does not take long, now is the right idea. These practical examples with pesto and lasagna are such a candidate, the speed and a power are and it is a good idea to trust and yet new and hereditary to be. Perfect for that whole family!

Die Zutaten aus diesem Rezept reichen für 4 Portions
Time for conservation approx. 1 hour
Further information: Per portion approx. 38 g F, 24 g KH, 29 g E, 560 kcal

List of added items:

500 g Mushrooms
2 tbsp Oil
Salt, pepper
250 g green beans
500 grams Ricotta
200 g Pesto (Basilikum-Soße aus dem Glas)
150 ml milk
2 Eggs
9 lasagna sheets (approx. 180 g)
100 g grated Parmesan cheese
2 EL Pine kernels
It was a hacked Basilikumblätter zum Garnieren

1 Pils Säubern and Putzen. In one of the dishes there is heat and a pilsner that anbrates golden brown. With Salz und Pfeffer würzen. Pfanne vom Herd zeehen. Wash the potatoes, put them in a bowl and cook the Salzwasser in the boiling water for approx. 5 minutes. Anschließend abgießen, abschrecken, abtropfen lassen en je nach Größe and was smaller schneiden. Roast ricotta with 150 g pesto, milk and eggs. With Salz und Pfeffer würzen.

2 Etwas Pestosoße auf den Boden a fetteten Auflaufform (approx. 24 cm ø; 6 cm Höhe). 3 Lasagna plates are ready, these are ready and the soft drink is in the mold. Bohnen daraufgeben und etwas Soße darauf verteilen. Weitere 3 Nudelplatten available. Pilze ready for sale. Make sure the nudelplatten are cleaned. With the rest of the soft cheese and sprinkled with Parmesan cheese. Immediately return the oven for approx. 30 minutes.

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