Goats cheese, pesto and cherry tomato lasagna

One of the great things about living in italy is the food, maybe because food is so important to Italians, the quality and selection of groceries is amazing, and so much cheaper than both Japan and Sweden. In my little street alone, I have three fruit and veg stores and two bakeries.

We had friends over today, and I made this lasagna, it was the best lasagna I ever made, so I just have to share it. Trust me, If you try this you will not be disappointed. I wish I had some leftovers but it was too good, all finished.

Ingredients for 4

• 150g fresh pasta lasagne sheets (If you can't find fresh pasta lasagne sheet, use the dry ones, check if it need precooking though)
• 200 g caprino, which is italian for fresh goats cheese. Maybe you can't find that outside Italy, but French fresh goats cheese would work as well.
• 5 dl of béchamel sauce. I use the ready made one they sell here, but you could use any recipe for béchamel sauce.
• A few table spoons of dry white wine. (If you happen to have a bottle open, if not it is good without the wine as well)
• 2 table spoons pesto. (If you are ambitious, make your own from basil pine nuts and olive oil, or just use the one you buy in a jar)
• 200g cherry tomatoes, In italy they have a kind called Datterino, little oval tomatoes which I love, but any cherry tomato would work.
• Salt
• Olive oil, one or two table spoons
• Grated parmesan cheese

Cut the cherry tomatoes in two and fry them for 10 minutes in the olive oil. Use a larger pot, since the rest of the ingredients will be added later. Add the béchamel sauce, the pesto, the wine and the caprino (goats cheese), stir until it is all mixed. Add salt to taste.

Smear some olive oil in a casserole, add a layer of lasagne sheets. Spread a layer of sauce on top. Sprinkle some parmesan cheese. Repeat you are out of sauce and lasagna sheet. The last layer should be sauce, sprinkle generously with parmesan cheese. Bake for half an hour or until it looks done in 200 degrees Celsius.