Gluten-free lasagna with mushrooms and basil pesto

Gluten-free lasagna with mushrooms and basil pesto
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Time: 1 ora
Difficulty: Facile

Ingredients for 4 people
250 g Special fresh pasta Molino dalla Giovanna
2 whole eggs
1 egg yolk
3 g salt up
Very fine gluten-free rice flour for dusting
For the filling with mushrooms
250 g fresh porcini mushrooms
1 clove of garlic
2 shallots
½ glass of white wine
100g parmesan cheese
4 leaves of basil
Extra virgin olive oil
For the béchamel sauce
500 g whole milk
30 g butter
40 g gluten-free corn starch
6 g of salt up
1 g nutmeg
For the pesto
250 of fresh basil
50 g of shelled pine nuts
1 cloves of garlic without blood
150 g extra virgin olive oil
45 grated Parmesan cheese
35 g grated pecorino romano
To season the lasagna
Fresh basil leaves
4 whole tomatoes

Time: 1 hour            
Difficulty: Easy                                              
Place in a bowl or planetarium the dough mix, the eggs the salt and set for 5 min.
At the end you will have formed a grainy dough, extract from the bowl and pour on a wooden board dusted with rice flour, knead to form a smooth and homogeneous ball, refrigerate for at least an hour.
Cut the mushrooms in half and cut into small cubes, put all aside in a plate.
Peel and finely chop the garlic, do the same with the shallot and place in a pan on the heat with two tablespoons of oil, brown for 2 minutes.
Pour in the previously cleaned mushrooms and cook for another 5 minutes.
For the pesto
Wash the basil, dry gently and transfer into a blender, add the peeled garlic, pine nuts, oil and blend for 3 minutes until you get a cream only at the end, add the Parmesan cheese and pecorino cheese and blend for just one minute. 
Transfer the pesto into a bowl and cover with oil.
For the béchamel sauce
In a saucepan add buro and flour and mix, at this point add milk and cook for 8 minutes stirring with a wooden spoon, at the end of cooking add pesto and parmesan and mix.
Take the fresh pasta from the fridge and roll it out with the machine, bring it to the thickness of about 4 mm and create lasagna, sprinkle with rice flour and put to dry on a cut for about 1 hour.
Put a pot of water on the stove and bring to the boil, add salt and pour the strips of pasta to cook for about 3 minutes.
Meanwhile, prepare the pan to make the lasagna pouring on the base a spoonful of mushroom cream, drain the pasta and gradually alternate with the dressing until you create 4 layers.
Bake at 180 º for 30 minutes in preheated oven and spent the cooking time, leave in the oven to rest and then sporzionare lasagne in individual dishes decorating them with fresh basil leaves and a tomato.