Lasagne al pesto

Method

1. 1 Grind Italian basil with pine nuts, garlic, and olive oil to make pesto sauce; do not blend in a food processor to prevent the leaves from browning.
2. 2 To make béchamel sauce: sauté the butter with the flour, then pour in the milk and stir until thickened.
3. 3 Boil sliced potatoes and peas until tender.
4. 4 Layering: béchamel, lasagna sheets, pesto, potatoes, and beans, repeating four layers.
5. 5 Spread béchamel and cheese on top, bake at 180 degrees for 30 minutes until golden brown on the top.

With an appliance

• Air fryer 1 hr 10 min

  Instead of step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 20 minutes, rotating the tray at minute 10. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.