One of my favorite combinations is pesto with carrots. You will think that I am satisfied with little and perhaps it is also true, but this recipe of lasagna with pesto and carrots will win you over. Because? First of all, prepare for the fly: no bechamel and no other long preparation. Open the refrigerator, take out the ingredients and assemble. That’s right. Secondly, because it is really greedy and racy and you will find out how. Perhaps for some of you it will be a sacrilege, but I know that many women commute between home, office and various children’s activities and when they get home they also have to invent something to bring to the table. You know that we at BurroFuso want to offer you recipes within everyone’s reach and ideal for these emergency situations. So here I am with the fastest recipe on the web! Also try the pesto lasagna recipe. If these tickle your fancy, you will surely like them!

Preparation

1

First, take the ricotta and transfer it to a bowl. Mix it quickly to soften it. Then add two generous spoons of pesto and mix. If it is too compact (it all depends on the ricotta), add a drop of milk. You will need to get a creamy consistency. If you like, you can also add a few tablespoons of grated cheese (parmesan or pecorino).

2

Now clean the carrots and grate them with a grater with large holes.

3

At this point the bulk of the work is done. All you have to do is compose your lasagna by alternating the various ingredients.

4

Arrange a veil of ricotta and pesto cream on the bottom of a pan suitable for cooking in the oven. Arrange the sheets of dry pasta for lasagna (even the one from the refrigerated counter will be fine), spread a third of ricotta cream, sprinkle with a third of the carrots and finish the layer with pieces of slices of cheese or other stringy cheese. Continue until all the ingredients are used up. With the indicated doses will come three layers.

5

Complete with a few drops of pesto here and there and a grated parmesan.

6

Bake at 180 ° C for 30 minutes. Serve hot.

Advice

If you use dry lasagna pasta, I recommend that you prepare them the day before (or in the morning for the evening) so that the pasta can soften sooner thanks to the other ingredients.