Angela's Italian Recipe for Lasagne Carlofortina

Lasagne Carlofortina
(Spaghetti with Peas and Prosciutto di Parma)


Ingredients:

Pasta:
1 pound durum flour
2 ounces all-purpose flour
4 eggs
2 egg yolks
Juice of one half a lemon
1 tablespoon virgin olive oil
Salt to taste

Béchamel:
2 quarts milk
3 ounces all-purpose milk
3 ounces butter
One-half teaspoon nutmeg, grated
Salt and pepper to taste

Melt butter in a saucepan. Add all-purpose flour and mix together for about 1 to 2 minutes. Add milk and mix with a whisk. Cook for 10 minutes.

Pesto:
1 cup extra virgin olive oil
1 bunch basil
1 bunch parsley
2 ounces pine nuts
1/2 ounce walnuts
1 ounce pecorino cheese, cut in cubes

Put all ingredients in a blender (except the olive oil). Add the virgin olive oil gradually until well blended.

To be used in the assembly stage:
1 pound ricotta cheese
2 ounces grated Parmesan cheese

Directions:

Roll the pasta very thin and cut into rectangular pieces about 4 inch by 2 and 1/2 inches. Blanch pasta in a salted boiling water and cool in ice salted water. When it's cool, layer the pasta on top of a clean towel (alternating pasta and towel) to dry.

Strain the pesto to take out the oil and add to the ricotta cheese.

In a 12 by 14 inch lasagne pan, spread the béchamel to cover the bottom of the pan. Layer the pasta on top of the béchamel, then add the ricotta pesto mixture, more béchamel and then the grated Parmesan cheese.

Repeat the layers until everything is used. Top with Parmesan cheese.

Bake in preheated over at 425° F for 40 minutes. Let cool for 10 minutes and serve.

Antipasti

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