Creamy Pesto Lasagne

This lasagne is amazingly rich and aromatic.  It is so rich that large portions are hard to eat.
It does not make good leftovers: on reheating the butterfat tends to separate out and pool,
which is unappealing.  For all these reasons this recipe makes a small lasagne that will serve
four well.  It is good with a simple salad and white wine, followed by a light dessert.  If you
make this on a cold Winter's day your home will be filled with the aroma of Summer!

Ingredients:
One quarter (30 ml) cup bread crumbs
One tablespoon (15 ml) butter
One quarter cup (30 ml) grated mozzarella cheese
One half pound (250 g) of lasagne
Alfredo Sauce
One quarter cup (30 ml) of pesto

Method: Make a gratin by mixing the butter into the crumbs, then mixing in the cheese.
Preheat oven to 350F (175C).  Prepare Alfredo Sauce.  Add the pesto, mixing well.  While the
sauce cools, cook the lasagne according to package directions.  Drain and lay the pieces of
pasta out singly onto plastic wrap so that they cool without sticking together.  When they are
cool enough to handle, dip each piece of lasagne into the sauce, covering it well, and layer into
an eight inch (20 cm) square glass baking dish.  Pour the remaining sauce over the top, using
a plastic spatula to get the last of it.  Top with the gratin, cover with aluminum foil, taking care
that the foil not touch the gratin.  Bake for 30 minutes at 350F (175C).  Remove the foil and
cook about 15 minutes longer until the gratin is nicely browned.