Difficulty
4 people
90 min
Ingredients
300 g fresh lasagna
300 g Grana Padano
150 g green beans
2 potatoes
100 g fresh basil
1 garlic clove
30 g pine nuts
1 L milk
100 g butter
100 g flour
Nutmeg
Extra virgin olive oil
Salt & pepper
Preparation
Make the béchamel sauce by melting the butter in a small pot on a low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the milk at room temperature while continuing to stir, then add a pinch of salt and some grated nutmeg. Cook over a low heat for 5-6 minutes until the mixture becomes creamy.
To make the pesto, in a mortar, grind the garlic, adding the basil leaves to obtain a cream. When the basil begins to release its water, add the pine nuts and continue to crush until the mixture is creamy (or blend all in a mixer).
Add 100 g of grated Grana Padano Riserva and 100 ml of olive oil, blending all the ingredients well and season with salt.
