Open Pesto Lasagna

Name: Open Pesto Lasagna
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 8 sheets Barilla® GF oven-ready Lasagne; 100 g Potatoes; 50 g green beans; For the Pesto sauce; 60 g Basil; 30 g Walnuts; 1 Clove of garlic; 60 ml Extra virgin olive oil; to taste Salt; 5 gr nutritional yeast; For the béchamel (1 l); 750 ml Vegetal milk; 250 ml vegetal cream; 50g margarine; 50 g GF flour (corn); to taste Grated nutmeg, salt

Traditional

Halal

Kosher

Lactose Free

Vegan

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Open Pesto Lasagna

1 hours

Lasagna is a dish that everyone loves, and with a few adjustments, it can be made suitable for people with specific dietary needs. In this recipe, we will show you how to make a delicious gluten-free, lactose-free, halal, kosher, and vegan pesto lasagna. It is also known as Lasagne alla Genovese. This dish is perfect for those who love lasagna but have dietary restrictions. The pesto sauce, made with fresh basil leaves, walnuts, and olive oil, provides a flavorful twist to the traditional lasagna. The béchamel is made with vegetable milk, cream, margarine, and gluten-free corn flour. This dish is perfect for those who love lasagna but have dietary restrictions. The pesto sauce, made with fresh basil leaves, walnuts, and olive oil, provides a flavorful twist to the traditional lasagna. The béchamel is made with vegetable milk, cream, margarine, and gluten-free corn flour.

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Ingredients

4 servings

8 sheetsBarilla^® GF oven-ready Lasagne

100 gPotatoes

50 ggreen beans

For the Pesto sauce

60 gBasil

30 gWalnuts

1Clove of garlic

60 mlExtra virgin olive oil

to tasteSalt

5 grnutritional yeast

For the béchamel (1 l)

750 mlVegetal milk

250 mlvegetal cream

50 gGF flour (corn)

to tasteGrated nutmeg, salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Here are the five easy steps to cook a delicious Open Pesto lasagna:

Step 2

PESTO PREPARATION: Blend the walnuts and garlic in a blender. Add the basil leaves (washed and dried), and EVO without turning off the blender. Adjust the density by adding more oil if necessary and at the end the nutritional yeast and salt to taste.

Step 3

Peel and cut the potatoes into cubes, clean the green beans, and cut them into pieces also. Boil the potatoes and green beans in boiling water to al dente and drain.

Step 4

BECHAMEL PREPARATION: Meanwhile, prepare the béchamel. Melt the margarine in a heavy-bottomed pan, add the gluten-free corn flour and whisk them together for 3-4 minutes over low heat, until smooth. Heat the vegetable milk in a separate pan, then pour it into the roux in a slow stream. Adjust the salt, season with nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes.

Step 5

ASSEMBLAGE: To make the lasagna, place a bit of béchamel, pesto, green beans, and potatoes on the bottom of a baking dish and cover it with the pasta sheets. Repeat 3 more times until you have 4 layers. Cover the last layer only with the béchamel, and the remaining nutritional yeast, and finish with some green beans and potatoes. Bake for 20-25 minutes at 170° C. Let it stand for 5 minutes before serving.

Tip

In conclusion, this lasagna recipe with dietary restrictions is a great way to enjoy a classic Italian dish while also accommodating specific dietary needs. It is flavorful and satisfying and perfect for a cozy dinner at home.

Open Pesto Lasagna

Open Pesto Lasagna

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

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