Open lasagne with pesto, pecorino and tomato

Name: open lasagne with pesto, pecorino and tomato
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 3 toe garlic; 8 el traditional olive oil; 800 g peeled canned tomatoes; 2 el pine nuts; 150 g Pecorino Romano; 30 g fresh basil; 8 fresh lasagne sheets pack of 250 g

Open Italian lasagne with pesto, pecorino, tomato and basil.

Ingredients

Kitchen Stuff

1 food processor

Directions

Chop the onion and finely chop the garlic. Heat the oil in a pan and fry the onion and garlic for 6 minutes.
Add the tomatoes and crush them. Season with salt and pepper and let it simmer for 15 minutes.
Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
Grate the cheese. Grind the pine nuts, 25 g grated cheese and the garlic in the food processor.
Add the basil and oil and briefly reduce to pesto. Season with pepper and salt.
Bring a pot of water to the boil. Halve the lasagne sheets and cook them for 4 minutes. Take them out of the pan with a slotted spoon and drain in a colander.
Place a lasagne leaf on 4 plates and add some of the tomato sauce and pesto. Sprinkle with cheese and cover with lasagne.
Again, add some tomato sauce, pesto and cheese. Repeat 2 more times. Sprinkle with black pepper and serve immediately. Bon appétit! .

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Nutrition

555Calories

Sodium25% DV595mg

Fat55% DV36g

Protein42% DV21g

Carbs12% DV35g

Fiber12% DV3g

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