Pesto Lasagne

For pesto (makes about 380 gms/2 cups)

• 160 gms basil washed
• 30 gms parsley washed
• 2 garlic small cloves
• 50 gms Pecorino Romano cheese finely grated
• 20 gms Parmigiano Reggiano cheese finely grated, 2 tbsp
• 90 to 120 ml extra virgin olive oil
• 10 gms pine nuts
• salt to taste

For the layers

• egg pasta made with 3 eggs and 300 gms - 10.5 oz. flour as per my tutorial, sheets
• 380 ml pesto
• 1 béchamel sauce made as per my tutorial, 33.8 oz
• 120 gms Parmigiano Reggiano cheese finely grated, 4.2 oz
• 3 potato sliced and boiled
• 250 gms green beans roughly chopped and boiled