Ingredients
- 1 box of Panfoglie
- 180gr pesto genovese
- 150gr smoked provola
- 400ml fresh cream
- 400gr Parmigiano Reggiano
- 2 courgettes
- 100gr pine nuts
- Fresh basil
- Extra virgin olive oil
- Salt
Preparation of the recipe
1
Grate the courgettes and leave them in a colander for 15 min to let them lose their water.
2
In a mixer add the squeezed courgettes, salt, 100gr of Parmigiano Reggiano, pine nuts, 4 fresh basil leaves and a drizzle of extra virgin olive oil.
3
Mix until you have obtained a smooth cream.
4
In a little pan, warm up the fresh cream and add 250gr of Parmigiano Reggiano.
Mix until the Parmigiano is fully melted, and the cream is thicker.
5
Now we can start to compose our lasagna.
6
Pour a couple of spoons of fondue in a baking tray.
7
Add a layer of panfoglie, 2 spoons of courgettes cream, a spoon of fondue and few cubes of smoked provola.
8
Add a second layer with panfoglie, 2 spoons of pesto genovese, a spoon of fondue and few cubes of smoked provola.
Alternate in the same way other 2 layers.
9
Fill the last layer with the courgettes cream and a generous handful of Parmigiano Reggiano.
Bake at 160° for 15-20 minutes.
