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1
Bring a large pot of salted water to a boil.
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2
Cook the potatoes then the beans in the water, cooking each until just tender.
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3
Drain the potatoes and slip off the skins.
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4
Drain the beans and refresh them in ice water.
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5
Refill the pot with salted water.
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6
Cook the pasta sheets 1 at a time, just until tender.
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7
Drain each sheet and lay on clean towels.
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8
Cover with additional towels to keep warm.
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9
Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto.
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10
Cover the pesto with a 1/3 of the warm lasagne noodles.
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11
Spread pesto over the pasta.
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12
Break the potatoes up into bite-size pieces and put half of them and half the beans on top.
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13
Arrange another layer of pasta over the beans and potaotes, cover with pesto, another layer of beans and potatoes then a final layer of pasta.
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14
Cover the lasagne with Parmigiano-Reggiano, cut and serve.
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15
Place the basil leaves, garlic, and pine nuts in a mortar or food processor.
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16
Grind or pulse until the leaves are finely chopped.
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17
Gradually incorporate the Parmigiano Reggiano, ricotta and yoghurt.
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18
Then, work in the oil, adding it in a steady stream.
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19
Season the pesto to taste with salt and pepper.
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20
Mix the flour with the salt and mound them on a clean work surface.
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21
Create a well in the center of the flour mound.
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22
Add the eggs and 1 tablespoon of olive oil to the well.
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23
Lightly beat the eggs with the oil.
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24
Using the fingers of one hand, begin incorporating the dry ingredients into the wet, drawing flour into the well in a circular motion.
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25
Use the other hand to protect the outer wall.
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26
Work the flour mixture into the egg mixture until the dough forms a ball (if the dough doesn't come together add a drop or two of water).
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27
Knead the dough until it is smooth and elastic, about 10 minutes.
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28
Brush the surface with the remaining olive oil , wrap the dough in plastic wrap; and set aside to rest for about 30 minutes.
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29
Cut the ball of dough in half.
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30
Wrap and reserve the piece you are not immediately using to prevent it from drying out.
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31
Dust the counter and dough with a little flour.
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32
Form the dough into a rectangle and roll it though a pasta machine, 2 or 3 times, at the widest setting.
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33
Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
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34
Reduce the setting and crank the dough through again, 2 or 3 times.
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35
Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1/8-inch thick.
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36
Make 4 pieces, about 20-inches long and 6-inches wide.
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37
Lay the lasagne sheets out on a clean dry surface and allow them to dry slightly (about 10 minutes) before using.
