Lasagne alla Portofino

1. 1

   Preheat the oven to 375°F (375°F).

2. 2

   If not already toasted, lightly toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, then set aside to cool.

Prepare the pesto

3. 3

   place the basil leaves, toasted pine nuts, garlic cloves, extra‑virgin olive oil, pecorino, and Grana Padano in a food processor. Pulse until a smooth paste forms; season with a pinch of fine sea salt if desired.

Make the béchamel

4. 4

   melt the butter in a medium saucepan over medium heat.

5. 5

   Whisk the plain flour into the melted butter and cook for 1–2 minutes until the mixture turns a light golden color.

6. 6

   Gradually add the whole milk, whisking continuously to prevent lumps; continue to cook, stirring, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).

   Kitchen notes · Added by ReelsMeals: The béchamel thickens enough to coat the back of a spoon.

7. 7

   Season the béchamel with nutmeg, fine sea salt, and black pepper to taste; keep the sauce warm.

8. 8

   Spread a thin layer of béchamel on the bottom of a 23 × 33 cm (9 × 13 in) baking dish.

9. 9

   Lay a single layer of lasagna sheets over the sauce, overlapping slightly if needed.

10. 10

    Spread an even layer of pesto over the pasta sheets, then drizzle a thin layer of béchamel on top.

11. 11

    Repeat the layering process (pasta, pesto, béchamel) until all ingredients are used, finishing with a top layer of béchamel.

    Kitchen notes · Added by ReelsMeals: The final layer is béchamel before the cheese topping.

12. 12

    Sprinkle the remaining grated pecorino and Grana Padano evenly over the final béchamel layer.

13. 13

    Bake the assembled lasagne uncovered for 35–40 minutes, or until the top is golden brown and bubbling.

    Kitchen notes · Added by ReelsMeals: The top is golden and bubbling after baking.

14. 14

    Remove from the oven and let the lasagne rest for 10 minutes before slicing and serving.

    Kitchen notes · Added by ReelsMeals: The lasagne rests so the layers hold when sliced.