Lasagne Frutta

Fill a large pot with cold water and bring to the boil. Once it has reached a rolling boil, add a pinch of sea salt. When it returns to a boil, you are ready to cook the noodles. Cook the lasagne a few sheets at a time only until they are al dente. Remove each sheet with a flat slotted spoon and set aside, and then cook more lasagne. While they are cooking, grease a lasagne pan with the butter. Thoroughly stir a tablespoon of the hot pasta water into the White Pesto, and then spoon a little of the sauce on the bottom of the pan. Once the sheets of pasta are cool enough to handle (but not cold), place one layer of lasagne on the bottom of the lasagne pan. Then spoon a thin layer of the sauce on top of the noodle. Then add some Parmigiano-Reggiano. Continue the process, making thin layers of noodles, sauce, and cheese, ending with a layer of cheese. Once this is done, you may serve as is or bake for no more than 3 minutes in a preheated 325 degree oven.

Yield: 6 servings

Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise"; Lasagne with White Pesto