Name: Traditional Pesto Lasagna
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 8 sheets Barilla® oven-ready Lasagne; 100 g Potatoes; 50 g Green Beans; For the Pesto sauce; 75 g Basil Leaves; 25 g Pine Nuts; 50 g Parmigiano Cheese, grated; 25 g Sardinian Pecorino cheese, grated; 1 clove of garlic; 40 ml E.V.O.O; For the béchamel; 500 ml Milk; 30 g Butter; 25 g All-Purpose Flour; to taste Salt

Traditional

Vegan

Open

Kosher

Lactose-Free

Gluten-Free

Halal

Traditional Pesto Lasagna

1 hours

Pesto

Italian cuisine is renowned for its mouth-watering pasta dishes, and lasagne is undoubtedly one of the most popular ones. However, have you ever tried a lasagna with pesto sauce? If not, then you're in for a treat! In this article, we'll share a delicious recipe for vegetarian Pesto Lasagna that will surely impress your taste buds. This homemade lasagne with home-made pesto is a perfect example of Italian cuisine, and it's easy to make too!

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Ingredients

4 servings

8 sheetsBarilla^® oven-ready Lasagne

100 gPotatoes

50 gGreen Beans

For the Pesto sauce

75 gBasil Leaves

25 gPine Nuts

50 gParmigiano Cheese, grated

25 gSardinian Pecorino cheese, grated

1clove of garlic

40 mlE.V.O.O

For the béchamel

500 mlMilk

30 gButter

25 gAll-Purpose Flour

to tasteSalt

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 Pesto lasagna:

Step 2

To make the pesto sauce, start by blending the pine nuts and garlic in a blender. Add the washed and dried basil leaves and EVO without turning off the blender. Then add half of the grated Parmigiano cheese (25 g), and the Pecorino cheese, and adjust the density by adding more oil if necessary.

Step 3

Peel and cut the potatoes into cubes, clean the green beans, and cut them into pieces as well. Boil the potatoes and green beans in boiling water until al dente and then drain.

Step 4

For the Bechamel sauce, melt the butter in a pan on medium heat. Add the flour and whisk constantly to avoid lumps. Pour in the milk, which has been previously heated. Bring to a boil for a few minutes and adjust the salt.

Step 5

To assemble the lasagna, start by placing a bit of bechamel, pesto, green beans, and potatoes on the bottom of a baking dish and cover it with the pasta sheets. Repeat three more times until you have four layers. Cover the last layer only with the bechamel, the remaining Parmigiano cheese, and some green beans and potatoes on top.

Step 6

Bake the lasagna in the oven for 20-25 minutes at 170° C. Let it stand for five minutes before serving.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking , and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

Tip

This recipe for Pesto Lasagna is a fantastic example of how to combine traditional Italian ingredients with a modern twist. With homemade lasagne and pesto sauce, this dish is sure to impress your family and friends. It's perfect for vegetarians and it can be made quickly. Give it a try, and you won't be disappointed!

Traditional Pesto Lasagna

Traditional Pesto Lasagna

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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