Lasagne + Pesto

Salmon, mushroom and Pesto Lasagne


  • 500g fresh button mushrooms
  • 6 tablespoons of Panzani Pesto
  • 300g of smoked salmon
  • 30g of butter
  • 45g of flour
  • 70ml milk
  • Nutmeg
  • 150g of shredded mozzarella
  • 12 sheets of Panzani Lasagne
  • Salt and pepper

Preparations steps

  • 1. Clean the mushrooms, mince them and sauté for 5 minutes in a pan with 4 spoonfuls of Panzani Pesto. Salt and set aside.
  • 2. Without wiping down the skillet, melt the butter into it with the flour and brown the whole thing (the result is known as a roux). Then add cold milk slowly, stirring it with a whisk. Let simmer for 5 minutes on low heat, salt, pepper and season with nutmeg. Stir in half of the mozzarella. At this stage, the bechamel will be very liquid, which is needed to cook the lasagna.
  • 3. Preheat the oven to 200ºC (therm. 6-7). Put 1/4 of the bechamel and 1/3 of the mushrooms into a baking dish, then cover with 4 lasagne sheets. Repeat the process twice and top with the remainder of the bechamel, having combined it with the rest of the Panzani Pesto. Sprinkle with the remaining mozzarella and put it in the oven for 30 minutes.

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