Put the pesto and pomarola in a large bowl and stir well, add the ricotta, stir and amalgamate everything until you have a dense creamy consistency. Grease the bottom of a baking pan and distribute a thin layer of the sauce in it, followed by a first layer of lasagna sheets (we precooked them), sprinkle with a handful of pecorino and Parmigiano, add an abundant layer of sauce, more cheese and then start again with lasagna sheets. Continue until you have used all the ingredients; the important thing is to finish with the sauce and then a last sprinkling of pecorino and Parmigiano. Cook in a preheated oven, at 180 °C, for about 20-25 minutes; the cooking time is fairly short because there’s no béchamel sauce – otherwise the lasagne could dry out too much.


Note: dried lasagne sheets can be cooked in two different ways. The first is by using them “raw”: you spread a layer of sauce in the bottom of the baking pan, then a layer of béchamel, 4 lasagna sheets (o however many fit) and a sprinkling of cheese, then you continue until all the ingredients are finished (the béchamel and/or other sauce must be more liquid). The pan goes in a preheated oven, at 180 °C, for roughly 30-40 minutes. The second way is the more traditional one: you cook the lasagna sheets in boiling water for 8-10 minutes (one or two at a time), strain them with a slotted spoon, cool them from a few seconds in a bowl of cold water, lay them out on a clean cloth to dry them a little, and then proceed with the “layers” as described above. In this case 20-25 minutes in the oven are sufficient, and the béchamel and/or other sauce will be thicker.