Open lasagne with pesto, pecorino and tomato

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! .