Ligurian lasagna

Take a handful of basil leaves and set aside for presentation.

We take nuts and garlic, put in a mortar, salt and crush with a pestle into a homogeneous paste. It's okay if she comes out a little rough.

Add basil leaves to the mortar to fill to the brim. Grind the spice together with the nut paste until smooth, add more and continue to grind, and so on until the spicy basil leaves run out. The contents of the mortar should be in a homogeneous consistency.

Transfer everything to a bowl and add 2 tablespoons of Mascarpone cheese, mix lightly with a fork. Add the rest of the cheese and continue to mix until a homogeneous mass is formed. Using a whisk, whip the cream a little and, without stopping, pour in the Ricotta cheese, salt to taste.

Pre-purchased sheets for lasagna are boiled in salted boiling water until tender, put in a colander and dried in turn. We take the mold and grease it with butter, place the welded lasagna sheet on the bottom of the mold. Spread generously with basil cream. We take the next sheet and carefully lay down in the form, put 2-3 tablespoons of the creamy mixture on top. And so on in order, until the whole form is complete. The topmost layer of lasagna should be basil cream.

Sprinkle lasagna with grated parmesan and put in the oven, preheated to 200 degrees. Place in oven and cook for 10 minutes until cheese is melted.

We take out the lasagna and quickly cut it with a sharp knife, put it on plates and decorate it with a sprinkling of basil leaves. Serve to the delight of guests.