Pear, Stilton and pesto lasagne

Ingredients

Preparation

Cut the pear into dice and brown with half the butter over a high heat until golden brown. Cool. Cut the onion into thin strips and cook in the same pan with the rest of the butter over a medium heat until caramelised (cook with a small amount of oil or butter until the sugar from the onion caramelises).

Mix the pear, onion, almond flour and Stilton cheese crumbled into small pieces. Season with salt and pepper. Cook the lasagne sheets in boiling water with salt, drain and dry with kitchen paper. Cut the sheets in half crosswise. For the pesto, blanch the basil leaves and garlic for 5 seconds. Blend the basil, garlic, pine nuts, olive oil, salt and pepper.

Assembly

Place a sheet of lasagne on a non-stick tray or silicone baking mat. Spread a third of the filling on the pasta, cover with another sheet and repeat until you have three layers of filling covered by a final layer of pasta. Heat the lasagne in a preheated oven at 180ºC for 10 minutes. Serve with the pesto and a few pieces of Stilton cheese on top.

Notes

The pine nuts in the pesto can be substituted with the same amount of walnuts or raw sunflower seeds. The almond flour can be substituted with other ground raw nuts (cashews, hazelnuts, walnuts).

Tip

The pesto can be frozen in an ice cube tray and the cubes stored in a bag in the freezer.