Pesto Sauce:
Follow recipe HERE
Bechamel Sauce:
2.5 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
In a saucepan, melt butter.
Add Flour and whisk for about 5 minutes.
Meanwhile, warm milk in the microwave.
Add milk to butter/flour mixture and whisk for about 10 minutes or until sauce thickens.
Add salt and nutmeg.
For lasagna:
1 package of lasagna -
3 large carrots, grated
4 sausages, sliced - I used chicken
1 cup grated parmesan cheese
2 tablespoons olive oil
In a skillet, heat oil and brown sausages.
Add pesto sauce and carrots, cook further.
Add 3/4 of the bechamel sauce, cook further - 3 minutes.
Preheat oven to 375 degrees.
In a rectangular pirex dish, arrange a layer of lasagna.
Top with a layer of pesto sauce.
Top with a layer of parmesan cheese.
Repeat process one more time.
End with a layer of lasagna and drizzle the remaining bechamel sauce over to cover.
Sprinkle some cheese.
Cover dish with foil.
Bake in the oven for about 30-40 minutes.
Remove foil, bake 15-20 minutes longer.
Enjoy!
