Pesto Lasagne

For pesto (makes about 380 gms/2 cups)

• 160 gms – 4 cups basil washed
• 30 gms – ½ cup parsley washed
• 2 small cloves garlic
• 50 gms – 6 tbsp Pecorino Romano finely grated
• 20 gms – 2 tbsp Parmigiano Reggiano finely grated
• 90 to 120 ml – 8 to 10 tbsp extra virgin olive oil
• 10 gms – 1 tbsp pine nuts
• salt to taste

For the layers

• Egg pasta sheets made with 3 eggs and 300 gms – 10.5 oz. flour as per my tutorial
• 380 ml – 2 cups pesto
• 1 lt – 33.8 oz. béchamel sauce made as per my tutorial
• 120 gms – 4.2 oz. Parmigiano Reggiano finely grated
• 3 potatoes sliced and boiled
• 250 gms – 8.8 oz. green beans roughly chopped and boiled