Makes: 4 portions
Preparation time: 15 minutes
Cooking time: 65 minutes
Lasagna noodles (375 grams)*
Spinach leaves (2oz)
4 large ripe tomatoes, cut into thick slices
1200 g of bocconcini cut into thick slices**
8 leaves of fresh basil
Genoese Pesto of the Marcello Farms***
Preheat the oven to 190 ° C (375 ° F).
Bake pasta al dente as directed on package and drain well.
In a 22.5 cm x 33.5 cm (9 x 13-inch) baking dish, place lasagna pasta and garnish with spinach leaves, tomato slices and bocconcini, fresh basil and Of a spoonful of Marcello pesto.
Repeat the process until there is no more, finishing with a lasagna garnish.
Put two full coats of garnish (see step 3).
Cover with aluminium foil and bake in the centre of the oven for 40 minutes.
Remove the foil and continue cooking for another 15 minutes.
Before serving, put a spoonful of pesto on each serving and serve immediately.
* So much better with fresh pasta.
** Use vegetarian pesto and vegetarian mozzarella for vegan lasagne.
Use the lovage pesto for a unique tasting lasagna.