Lasagne alla Portofino

Ingredients

• 600 gm firm buffalo ricotta
• 1 egg
• 50 gm (1/2 cup) finely grated parmesan
• 2 tsp garlic powder
• 12 fresh lasagne sheets (about 500gm)
• 15 slices provolone
• 1 buffalo mozzarella (125gm), drained, coarsely torn
• Baby basil, to serve
• SUPER-GREEN BASIL PESTO
• 35 gm (1/4 cup) toasted pine nuts, plus extra to serve
• 100 gm baby spinach
• 60 gm basil
• 1 garlic clove, crushed
• 1 cup (100gm) finely grated parmesan, plus extra to serve
• 125 ml (1/2 cup) extra-virgin olive oil
• BESCIAMELLA
• 50 gm unsalted butter
• 35 gm (1/4 cup) plain flour
• 750 ml (3 cups) hot milk

Instructions

1. 1

   1: For pesto, combine all ingredients except olive oil in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until smooth and combined. Transfer to a bowl, season to taste and refrigerate until required.

2. 2

   2: For besciamella, heat butter in a saucepan over medium heat; stir in flour and cook, stirring, until sandy (3-5 minutes). Gradually whisk in hot milk until sauce is smooth and thick (8-10 minutes). Pour into a large bowl, season to taste, then cover directly with plastic wrap and allow to cool slightly (20 minutes). Stir through pesto.

3. 3

   3: Meanwhile, combine ricotta, egg, parmesan and garlic powder in a bowl and season generously to taste.

4. 4

   4: Preheat oven to 180°C fan-forced. To assemble lasagne, lightly grease a 24cm square baking dish with olive oil. Spread ⅓ cup besciamella over base of dish. Top with a single layer pasta sheet (trimming to fit), ⅔ cup besciamella, 3 slices provolone and one-fifth ricotta mixture. Continue layering pasta, besciamella, provolone and ricotta mixture, ending with a layer of ricotta mixture. Top with torn mozzarella, season to taste, cover tightly with foil and bake until bubbling (45 minutes). Remove foil and bake, uncovered, until golden (15-20 minutes). Stand for 10 minutes before serving. Scatter with extra parmesan, pine nuts and basil to serve.