Lasagna all’ortolana with a splash of pesto.

Lazy Saturday, let’s make some lasagna all’ortolana with a splash of pesto, I bought the lasagna ( told you I was lazy )! All vegetables from our garden ( apart from the peas). Nice tasteful and summery !

Ingredients

• Lasagna, this time I bought them, but you can follow my recipe for homemade pasta that I posted a while ago.
• 2 zucchini
• Some runner beans
• Frozen peas
• 1 clove of garlic
• Onion ( half)
• Zucchini flowers
• Splash of white wine
• 2 tbsp of pesto
• Salt and pepper
• EVO
• For the béchamel or white sauce
• 2 tbsp butter
• 100 g flour
• 1 l milk
• Salt an pepper
• Grated Parmesan cheese

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Wash peel and chop all the vegetables in small pieces, heat some EVO in a pan add the vegetables and the garlic and a splash of white wine, season with salt and pepper. Let simmer, toss gently. When de vegetables are tender but still firm to the bite, add 3 tbsp of pesto, remove from the heat and leave it for a few minutes so all flavors can mellow together.

For the béchamel or white sauce.

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook and stir for about 2 minutes. Add the milk, stirring constantly, until the sauce thickens, bring it to a boil add salt and pepper to taste, lower the heat, and cook while stirring for 3 to 5 minutes more.

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Now we start the assembly job.

To assemble, spread some béchamel on the bottom of a baking dish, cover with the lasagna sheets, put the vegetables on top, cover with béchamel and Parmesan, continue alternating layers of vegetables, sauce, lasagna sheets and Parmesan cheese.

Put the baking dish in a preheated oven (180C) and bake for 25 minutes . Done

Buon appetito!