Lasagne alla Portofino, a dish from Liguria featuring layers of bright basil pesto, creamy béchamel, and fresh pasta sheets. This recipe also includes an optional layer of provolone cheese for extra deliciousness and cheese pulls.
For the Pasta: Combine 400g '00' flour, 50g semola flour, and 255g eggs to make the dough. Wrap the dough and let it rest. Roll the dough into thin sheets, using a KitchenAid attachment and finishing on setting 6 twice for approximately eight 13-inch-long sheets, enough for 4 layers.
For the Pesto: In a food processor, pulse 1 chopped garlic clove and 35g pine nuts with a pinch of salt. Add 60g basil leaves, 55g finely grated Parmesan, and most of the 100-150ml olive oil. Pulse for a few seconds at a time until smooth but still retaining some texture. Add more olive oil as needed. Alternatively, prepare in a mortar and pestle.
For the Béchamel: Over medium-low heat, melt 50g unsalted butter and whisk in 50g flour to make a roux. Slowly add 750ml milk, whisking constantly until smooth. Continue to whisk and bring the mixture to a simmer. Once it starts to thicken, remove from heat. Season to taste with salt, pepper, and a dash of grated nutmeg. The béchamel will continue to thicken as it cools.
To Assemble and Bake the Lasagne: Preheat your oven to 350°F (175°C). In a 9x13 baking dish, begin with a layer of béchamel, followed by a layer of pasta. Add more béchamel, then a layer of pesto, and provolone cheese if you are using it. Repeat these layers. Finish the top with a final layer of béchamel and a generous layer of grated Parmesan. Cover the baking dish with foil and bake for 30 minutes. Uncover the lasagne and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
