Egg Lasagne De Cecco

Put two liters of water in a pot, a little salt and, when it boils, add the basil leaves and cook them for two minutes. Remove the basil with a slotted spoon and submerge it in a bowl with water and ice, strain it and drain it well. In this way, the pesto maintains its natural green color.

Put all the pesto ingredients in the blender and beat well.

Prepare the bechamel, the sliced ​​and steamed potatoes, the boiled broad beans, the grated Parmesan and the basil pesto.

Boil the pasta sheets in salted water for the indicated time, drain them and immediately put them in cold water. Place the slices in buttered ovenproof dishes, add a little béchamel, 2 slices of boiled potato, two boiled and open broad beans, a tablespoon of pesto and a little Parmesan. Close the lasagnetta on all four corners and cover it with béchamel, a little cheese and a little butter.

Gratinate in the oven at 200 ºC for 5 minutes.