• Ingredientia:
• Folia basil recentia 1 Calicem (25g
• Amygdalarum 10-12
• Allium 3 -4 caryophyllis
• piper nigrum tusum 1 tsp
• Himalayan sal roseum tsp vel gustare
• Lemon sucus 3 tbs
• Extra virgo oleum olivae 1/3 Cup
• Oleum Coctum 2-3 tbs
• Allium concisum 2 tsp
• Pullum teres 500g
• Paprika pulveris 1 tsp
• Assum & contritum cumini seminis 1 tsp
• Himalayan sal roseum 1 tsp vel gustare
• origanum arida 1 tsp
• Piper nigrum pulveris 1 tsp
• caepi concisi 1 medium
• Oleum Coctum 1-2 tbs
• Spinae folia 1 Cup
• Butyrum 3 tbs
• Totus farinae 1/3 Cup
• Lac Olperis 4 Cucurbitulae
• Piperis albi pulveris tsp
• piperis nigri tsp
• Allium pulveris 1 & ½ tsp
• Pullum pulveris 1 tbs Substitutus: Pullus cubus unus
• Himalayan sal roseus 1 tsp vel gustus
• Olper's Ceddar caseus 2-3 tbs (50g
• Olperi Mozzarella caseus 2-3 tbs (50g
• schedae Lasagnae (coctae per sarcinis instructio
• Caseus Olperus Cheddar
• Olperi Mozzarella caseus
• Basil folia

Directions:

< li>Para Pesto Sauce:
• Misce folia recentia ocimum, amigdalarum, allium, piper nigrum, sal roseum, succum citrinum, et oleum in molentem.
< li>Para pullum saturitatem:
• Coque in sartagine pullum teres cum allio, puluere paprika, seminibus cumini assatis, sale, origano sicco, pulvere piperis nigro, cepa. Spinam sauteed adde et pone.
• Para White/Bechamel Sauce:
• Butyrum confla in sartagine et addis farinam omnem rem. Misce et adde lac, piper album, pulverem contritum, piper nigrum, puluerem allium, puluerem pullum, et salem. Adde cheddam et mozzarella caseum, liquamen pesto paratam, et pone.
• Conventi:
• Pone schedae lasagnae, liquamen album, liquamen pesto, impletio pullorum. caseus cheddar, mozzarella caseus, sauteed spinach. Itera laminis et coques in furno preheato ad 180°C pro 20-25 minuta. Priusquam folia ocimum sparge supra ser- v.