Ingredients (3-4 servings)

250gr of fresh lasagna sheets
200 gr Pesto pine nuts Rosemary Nohue
2 tablespoons sliced almonds
1 cup of basil leaves
5 medium tomatoes, sliced
2 tablespoons of olive oil
Salt to taste
2 tablespoons oregano
Grated Parmesan cheese.

Preparation

1- Heat the oven to 180 °
2- The pasta should be cooked in plenty of salted water, the time indicated by the pasta manufacturer.
3- In a rectangular mold, previously buttered, place a row of lasagna.
4- Cover the pasta with Pesto de Piñon Rosemary Nohue, then put the sliced tomatoes in olive oil, oregano and salt, then the basil with the almonds.
5- Then again another layer of pasta and repeat the previous point, and then in the next layer put the grated cheese.
6- We take the lasagna to the oven for 35-45 minutes … Ready, we just have to let it rest for about 10 minutes and serve.

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