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Lucia Facco's Lasagna, Basil Pesto, Besciamelle

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Nov 2, 2009 7:57 am US/Eastern

Lucia Facco's Lasagna, Basil Pesto, Besciamelle

PITTSBURGH (KDKA) ― Be sure to try out these delicious recipes for lasagna, besciamelle, and basil pesto in your home tonight!

Lasagna Al Golfo Paradiso
Lucia's Besciamelle
Genovese Basil Pesto

Lasagna Al Golfo Paradiso (Baked lasagna with Pesto sauce)

Ingredients for 6 people:

1 Box Barilla lasagna (Flat, no curly edge) (9oz)
1 1/2 cup of pesto sauce
5 Cups Besciamelle
2 Cups grated mozzarella
1 cup of Grated Imported Parmigiano Reggiano
Salt to taste

Directions:

Mix 1 1/2 cups of Pesto with 3 1/2 cups of Besciamelle and fold them in a bowl (Sauce Mix)

Boil lasagna for 5 minutes (Even if the box might indicate that no boiling is necessary) in salted water and 3 T olive oil (drop lasagna one sheet at a time)

When boiled drain and immerse in cold water
Prepare the Baking container (9"x13")
Put a thin layer of sauce at the bottom about ½ cup
Add one layer of lasagna noodles
Cover with one layer of sauce mix about 1 cup, top with ½ cup Parmigiano and ½ cup Mozzarella top with a pinch of salt. Make sure to cover the edges with pesto so the noodles do not dry during baking.
Repeat this process for 4 layers and top with pesto sauce and Parmigiano. Sprinkle with olive oil.

Cover with foil bake for 10 minutes in preheated oven at 380 F, remove foil and bake for additional 25 /30 minutes.

Remove from oven, cover with aluminum foil and let it rest for 5 to10 minutes before serving.

Lucia's Besciamelle

2 1/2 Cups Warm Milk
1/4 Cup Butter
¼ Cup Flour
1 tablespoon Salt

Melt butter in heavy sauce pan add flour stir until combined and smooth. Slowly add the warm milk and stir until thick. Be careful not to burn. Triple this recipe for the pesto lasagna.

Genovese Basil Pesto

Ingredients:

2 1/2 cups tightly packed basil leaves
1 peeled garlic clove
1/4 cup pine nuts
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
2/3 cup freshly grated Pecorino Romano
1/3 cup freshly grated grated Imported Parmigiano Reggiano
( Note: Pecorino Romano can be substituted with Parmigiano Reggiano if preferred)

Directions

In a food processor, combine the basil leaves, garlic, pine nuts, salt, and olive oil until a thick, creamy paste forms.

Add grated cheese and blend it in. Do not over process or the basil will darken and oxidize and lose its lovely fresh scent.

The basil pesto is ready.

Refrigerate, covered with a thin layer of extra-virgin olive oil,

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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