Panfoglie lasagna with pesto genovese, courgettes cream and Parmesan fondue

Grate the courgettes and leave them in a colander for 15 min to let them lose their water.

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.

Mix until you have obtained a smooth cream.

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.

Now we can start to compose our lasagna.

Pour a couple of spoons of fondue in a baking tray.

Add a layer of panfoglie, 2 spoons of courgettes cream, a spoon of fondue and few cubes of smoked provola.

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.

Fill the last layer with the courgettes cream and a generous handful of Parmigiano Reggiano.
Bake at 160° for 15-20 minutes.