One package of fresh pasta sheets
Freshly grated reggiano parmigiano cheese
Pesto with Ricotta:
2 parts basil leaves to 1 part Italian parsley for a total of about 2 cups, loosely packed
1 – 2 cloves of garlic peeled
3 Tbsp pine nuts
1/3 a cup or so of freshly grated reggiano parmigiano cheese
Salt and pepper
1/2 cup good olive oil
3 tablespoons of butter at room temperature
1/2 pint of fresh ricotta cheese
I make my pesto in a food processor. If you use a blender be sure to put the oil in first followed by everything else. Put all the ingredients except the oil in the bowl of a food processor. Process for a few seconds then add the oil through the food tube and continue to process until all the oil is incorporated. Scrape the pesto into a bowl and blend in the butter and the ricotta.
Preheat the oven to 450 degrees.
Thickly smear the bottom of a lasagne pan with butter. Line the bottom with a single layer of pasta. Spread a thin layer of the ricotta pesto on the pasta and sprinkle with parmesan cheese. Add another layer of pasta and repeat the process, layering until all of the pasta and sauce are gone. Finish with a thin layer of pesto and sprinkle with cheese. Dot with butter.
Bake in the top rack of the oven for 10 to 15 minutes.