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Panfoglie lasagna with pesto genovese, courgettes cream and Parmesan fondue

Difficulty:
1 hour
2 persons
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.