Title: Baked lasagna with two pestos
 Categories: New, Text, Import
      Yield: 1 Servings
 
MMMMM-------------------------PESTO ONE------------------------------
      2 c  Basil leaves; packed tightly
      3    Cloves garlic
    1/4 c  Pine nuts
    1/4 c  Parmigiano Reggiano; freshly
           -grated
      3 tb Pecorino; freshly grated
      1 c  Ligurian olive oil
           Salt and pepper; to taste

MMMMM-------------------------PESTO TWO------------------------------
      2 c  Black Ligurian olives;
           -pitted, to yield 1 cup
    1/4 c  Fresh basil leaves; tightly
           -packed
    1/4 c  Pine nuts
    3/4 c  Ligurian extra virgin olive
           -oil
    1/4 c  Pecorino Sardo; freshly
           -grated
      3 c  Bechamel sauce
      1    Recipe basic pasta dough
 
  Preheat oven to 400 degrees F.
  
  Roll out pasta to thinnest setting, cut into 3 inch squares, blanch 1
  minute in boiling water and shock in ice water.
  
  Divide bechamel sauce into two mixing bowls. Add Pesto One into one
  mixing bowl and Pesto Two into the other. On the bottom of 4 (6-inch)
  gratin dishes, place 2 tablespoons basilbechamel mixture. On top of
  that, lay one piece of pasta (in each dish). On top of the pasta,
  place 2 tablespoons of Pesto Two. Place a piece of pasta on top of
  the short stack. Continue until all pasta and bechamel mixtures are
  used up (about 7 or 8 pieces high, topping with a dollop of basil
  bechamel). Place in oven and bake 15 to 20 minutes, or until bubbly
  and slightly golden brown on top. Serve immediately.
  
  Recipe