Lasagne with Porcini and Genovese Pesto


Giovanni Pace

Serve 6

Bleach the egg pasta in boiling water, then leave the dough to dry on a tea towel. In the meantime, in a sauce pan,  bring the milk to a boil , then add the white roux and let it boil for a few minutes; add to it the  Parmigiano sauce. Now butter the bottom of a baking sheet and spread a little béchamel over it, position a layer  of the egg pasta  on top ,add more béchamel, the drained porcini mushrooms, the datterini tomato sauce and some genovese pesto. Repeat the sequence until the all the ingredients are used; bake at 200 ° C for 20 minutes.