This is our version of the Italian lasagna we tasted when we were in Tuscany. The filling isn’t as important it seems as the pasta layers. We loved the ones that were deep with pasta layers as this one is.

Twelve lasagna sheets, alternately layered with pesto, bechamel sauce, and topped with pecorino cheese, served with meatballs of beef, pork and darkmeat chicken, pepper-tomato sauce, and citrus salad


  • Basil Pesto

  • 3 cups basil, stems removed, packed
  • 1 cup Italian parsley leaves, chopped
  • 1  1/2 cup EVOO
  • 3 tablespoons garlic, pasted
  • 1 cup pine nuts, toasted
  • 2/3 cup Pecorino cheese, finely grated

    4 cups Bechamel Sauce

    1 pound uncooked but fresh pasta sheets for for ravioli




  • Basil Pesto: Place basil and parsley into food processor and add oil, garlic and pepper; pulse to combine. the final consistency is relative to the application. For lasagna you need a thin, well blended liquid. Add seasonings and last the pine nuts. Set aside.

    Prepare bechamel sauce and keep warm.

    Make pasta sheets and roll out to thinnest, cutting to fit your pan (9x13).

    To assemble: Place small amount of bechamel in bottom of pan, add layer of pasta, layer of pesto, layer of pasta, bechamel, pasta, pesto, pasta, bechamel, etc until you have 8-12 layers of pasta.

    Bake 375•F for 30 minutes covered. Uncover and add cheese and bake additional 10 minutes. Remove from oven and set for 10 minutes before cutting.

    Serve with Sausage Meatballs in Arancini sauce.


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