Baked Lasagna With Asparagus And Pesto Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
931
FAT
210%
CHOL
37%
SOD
400%

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Ingredients for 4 servings

2 cups fresh basil leaves, preferably picolo fino

1/4 cup freshly grated parmigiano

1/2 cup bread crumbs

1 cup pesto sauce (see below)

5 ounces Ligurian extra virgin olive oil

1 pinch sea salt

3 tablespoons pine nuts

1 clove garlic, peeled

1 recipe basic pasta, rolled to thinnest setting on pasta machine

1 cup grated pecorino sardo

2 cups salsa balsamella

3 tablespoons freshly grated pecorino

1 pound asparagus, medium-sized

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