Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)
Lasagna al pesto (Sundays)

Lasagna al pesto (Sundays)

$49
$100
Nonna Live

Lasagna al pesto (Sundays)

Sale price Price $49.00 Regular price $100.00 Unit price  per 

On the Menu: Lasagna al Pesto

When Nonna wants to cook a vegetarian version of her classic Lasagne, she always makes Pesto Lasagne. They’re her favorite! Pesto’s pungent taste is a great companion to creamy, sweet ricotta. They’re so light and tasty that nothing will stop you from going out with friends on a sunny, spring day! 

Download all the ingredients and utensils you need to make this dish here

    Additional connection (+$39.00)

    On the Menu: Lasagna al Pesto

    When Nonna wants to cook a vegetarian version of her classic Lasagne, she always makes Pesto Lasagne. They’re her favorite! Pesto’s pungent taste is a great companion to creamy, sweet ricotta. They’re so light and tasty that nothing will stop you from going out with friends on a sunny, spring day! 

    Download all the ingredients and utensils you need to make this dish here

      Class Description and Details

      In this 1.5-hour experience, you’ll join us in the small town of Palombara Sabina. Nonna will invite you into her home, and we’ll share family traditions, stories, and create a delicious meal together using a recipe passed down through generations. See below for our favorite wine pairing suggestion, should you be so inclined! Every class provides a meal to a child in need. One Class, One Meal.

      Ingredients and Utensils

      Ingredients (2 people): 
      • 2 eggs (organic preferred)

      • 1 cup (200g) of “00” grade flour, or regular flour 

      • 4 cups of fresh basil leaves 

      • 1 cup of grated Parmigiano Reggiano DOP

      • 4 tbsp grated Pecorino 

      • 3 tbsp of pine nuts 

      • 1/2 garlic clove 

      • 3 balls of fresh mozzarella 

      • 2 cups of ricotta 

      • Milk to taste 

      • Coarse salt
      • Fine salt
      • Black pepper 

      Utensils: 
      • 1 large wooden cutting board (or a clean countertop or table) 
      • 1 wooden rolling pin (pasta machine is optional) 
      • 1 large cutting knife or a bread knife with a smooth edge
      • 1 fork 
      • 1 big pot 
      • 1 big bowl 
      • 1 strainer 
      • 1 wooden spoon 
      • 1 mortar or pestle or food processor 
      • 1 medium baking tray 
      • 1 dish towel 
      • Oven

      Pre-Class Prep

      Grate your Parmigiano Reggiano and Pecorino.

      Suggested Wine Pairing

      Pecorino would be a great pairing!

      What happens after you book your class?

      1. Review the shopping list of ingredients listed on this page and make sure to purchase them before the day of your class. 
      2. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts. Make sure to do your pre-class prep before class starts! 
      3. Let's cook! Nonna will guide you through how to make your dish step-by-step and at the end of class your will have a delicious pasta meal together!