members recipes

This is a fantastically simple yet really tasty lasagne. Everyone who tastes it asks for the recipe, so I thought I would add it on here for you.

Ingredients
Fresh lasagne sheets
Fresh Pesto (either buy a jar if you are pushed for time, but ideally make your own)
Pesto ingredients
Bunch basil
Pine nuts
Parmesan cheese
Extra virgin olive oil
Garlic
New potatoes
Mushrooms
Bechamel sauce ingredients
400 ml single cream
Butter
Flour
Milk
Italian salad leaves
Crusty bread

Method
1. First off, boil the potatoes until they are soft. I think you are best off with some waxy potatoes that keep their consistency when you slice them later.
2. Next make your pesto. Whizz together in a food processor half a clove of garlic and a good handful of basil. Add a handful of the pine nuts which you need to lightly toast in a hot pan. Add the olive oil gradually until you get a nice consistency and then add in a good handful of fresh ground parmesan.
3. Cook the mushrooms until they are nice and soft and have given up their liquid.
4. Now cook your lasagne sheets as per the instructions.
5. Time to make your bechemel sauce using a standard recipe.
6. Time to build the lasagne. Slice up your potatoes into nice thin slices. Cover the base of the lasagne dish with a layer of pesto, then add a layer of potatoes and cooked mushrooms.
7. Cover with cooked lasagne sheets and then a layer of the Bechemel sauce.
8. Add another layer of pesto, potatoes and mushrooms.
9. Finish with another layer of Bechemel sauce and a sprinkling of Parmesan cheese.
10. Cook in a preheated oven at 200c for 20-25 mins until the top is nice and golden.
11. Serve with a nice Salad and some crusty bread. Amazing.