Lasagne with Zucchini Pesto, Speck and Smoked Scamorza

Zucchini Pesto

• 500 gms zucchini sliced, 1.1 lbs
• 60 gms pistachios 4 tablespoons
• 30 ml lemon juice
• 30 ml extra virgin olive oil
• 60 ml water 4 tablespoons
• salt to taste
• black pepper to taste

Béchamel Sauce

• 1 béchamel sauce 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, about 34+ oz

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 Italian Speck sliced, 2.8 oz
• 220 gms smoked scamorza cheese grated, 7.75 oz
• 100 gms Parmigiano Reggiano cheese thinly grated, 3.5 oz