Lasagna with artichokes and light pesto


Gianluca Galliera

Serve 6

Cut the fresh egg pasta into strips and blanch them strips in boiling salted water for three minutes, then drain them, dry them on a cloth and let them cool down. Meanwhile, in a saucepan bring the milk to a boil and thicken it with the white roux, then season with salt, pepper and nutmeg. Grease a baking dish, spread some of the  prepared béchamel on the bottom and cover with a layer of pasta, and start to add  the artichoke sauce a little pesto, some  Bruschetta Mia cheese, a sprinkling of grated Parmesan cheese and few drops of Pomodorina sauce. repeat until all ingredients are used. Garnish on top with some béchamel , some artichokes sauce  and a sprinkle of  grated Parmigiano. Bake at 165˚C  for forty minutes and serve.