<https://pastaevangelists.com/products/basil-pesto-lasagne#product>
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"\n\nThe region of Liguria, in the northwest of Italy, has a vibrant coastline filled with bustling port towns and frequented by glamorous yachts, earning the area its reputation as the Italian Riviera. The towns and cities along this stretch of the coast are home to many exclusive restaurants, drawing the rich and famous from Italy and beyond. Many such establishments draw on the culinary heritage of Liguria for their inspiration, turning to classic staples of the region, such as focaccia and pesto alla genovese. The latter is a delicacy that we simply can’t get enough of, the combination of vibrant basil and earthy pine nuts is almost irresistible and this delicious Ligurian sauce has inspired our special lasagne.\nOur beautiful basil pesto envelopes verdant green French beans, carefully layered between freshly rolled sheets of lasagne and wrapped in a velvety béchamel sauce, in this week’s Chef’s Special. The fresh impression this dish leaves on the palate evokes a spring evening in Liguria spent gazing out over the sapphire blue ocean, a brisk sea breeze grazing your shoulders. Indulge in our lasagne alla genovese and be transported to the moonlit riviera.\nNote: Please consume or freeze our pasta and sauces within 2 days of delivery.\n\n\nMETHOD\n\nPreheat your oven to 185°C (175°C fan) and place a baking tray in the middle of the oven.\nRemove the card sleeve and film from the pasta but leave it in its card tray.\n\nPlace the pasta directly onto the hot baking tray and cook for 20 minutes, until piping hot.\n\nRemove your pasta from the oven and allow it to rest for 5 minutes before serving. Buon appetito!\n\n\n\nINGREDIENTS\nAllergens in BOLD &amp; CAPITALISED:\nBechamel Sauce (MILK, Unsalted Butter (Cow's MILK), Flour (WHEAT Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Salt, Nutmeg, White Pepper), Green Beans, Lasagne Sheet (Durum WHEAT Semolina, Water), Potato, Basil In Oil (6.8%) (Basil (68%), Sunflower Oil, Salt, Antioxidant: Ascorbic Acid), Grana Padano PDO Cheese (MILK, Salt, Animal Rennet, Preservative: Lysozyme EGG's Protein), Ricotta Cheese (Whey, MILK, Salt, Acidity Regulator: Citric Acid), Pecorino Romano Cheese (Whole Sheep's MILK, Salt, Rennet), Pine Nuts, Black Pepper Powder.\n\n\nALLERGENS\nIn addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.\n\n\nNUTRITION\nCalories per serving: 655kcal\nA typical adult needs around 2000kcal per day\nFollowing nutritional information is per 100g:\n\nEnergy 711kJ\nCalories 170kcal\nFat 8.1g\nOf which saturates 4.5g\nCarbohydrates 17.5g\nOf which sugars 3.4g\nProtein 6.2g\nSalt 0.57g\n\n\n\nRECIPE CARD\nFind this week's recipe cards, complete with cooking methods, in our handy  Recipes Archive .\n\n"
<https://pastaevangelists.com/products/basil-pesto-lasagne>