Lasagne with Zucchini Pesto, Speck and Smoked Scamorza

Zucchini Pesto

• 500 gms – 1.1 lbs. zucchini sliced
• 60 gms – 4 tbsp pistachios
• 30 ml – 2 tbsp lemon juice
• 30 ml – 2 tbsp extra virgin olive oil
• 60 ml – 4 tbsp water
• salt and pepper to taste

Béchamel Sauce

• 1 + lt – 34+ oz. Béchamel made with 1 lt and 150 ml – 39 oz. milk, 100 gms – 3.5 oz. butter and 100 gms – 3.5 oz. flour, salt and nutmeg

To Assemble

• lasagne sheets made with 200 gms – 7 oz. flour and 2 eggs – I used a little bit more than half, you can freeze the remaining Lasagne sheets
• Zucchini Pesto
• Béchamel sauce
• 80 gms – 2.8 oz. Italian speck sliced
• 220 gms – 7.75 oz. smoked scamorza grated
• 100 gms – 3.5 oz. Parmigiano Reggiano thinly grated