Halal Pesto Lasagna

Instructions

1. Pesto Preparation In a blender, blend the pine nuts and garlic. Add the washed and dried basil leaves and EVO without turning off the blender. Add half of the grated Halal Parmigiano cheese (25 g) and the Halal hard sheep cheese. Adjust the density by adding more oil if necessary.
2. Vegetable Preparation Peel and cut the potatoes into cubes, clean the green beans, and cut them into pieces as well. Boil the potatoes and green beans in boiling water until they are al dente. Then, drain them.
3. Béchamel Preparation In a pan over medium heat, melt the Halal butter. Add the all-purpose flour and whisk constantly to avoid lumps. Pour in the heated Halal milk and bring it to a boil for a few minutes. Adjust the salt to taste.
4. Assemblage Preheat the oven to 170°C. To assemble the lasagna, spread a bit of béchamel, pesto, green beans, and potatoes on the bottom of a baking dish. Cover with a layer of pasta sheets. Repeat this step 3 more times until you have 4 layers. Cover the last layer with only béchamel and the remaining Parmigiano cheese. Bake for 20-25 minutes until the top is golden brown. Let the lasagna stand for 5 minutes before serving.