Vegetarian Pesto Lasagna - cooking recipe

Ingredients

300 g plain flour
3 None eggs
2-3 tbsp + 100 ml olive oil
3 tbsp pine nuts
2 cloves garlic, peeled and chopped finely
1 bunch flat-leaf parsley, chopped
1 bunch basil
100 g parmesan cheese, half shaved, half finely grated

Preparation

Mix the flour, eggs, 2 tbsp oil and 2 tbsp water with the dough hook of a mixer then knead by hand for 8-10 mins to form an elastic dough. Wrap in plastic wrap and set aside to rest for about 30 mins at room temperature.
For the herb pesto, pulse the grated Parmesan cheese, pine nuts, garlic, herbs, and 1/2 cup oil in a food processor. Season to taste and set aside.
Bring 12-16 cups of salted water to a boil. Roll out the dough into very thin sheets using a pasta machine. On a floured surface, cut the sheets into rectangles (about 3 x 6 inches). Put the lasagna sheets in the boiling water, 3-4 at a time, and cook for 2-3 mins. Remove the sheets and drain carefully. Serve with a little pesto between the sheets, garnished with Parmesan shavings.