Lasagna with pesto, rich & tasty first course-Mediterranean Cuisine

An Ideal Dish for Special Occasions

Lasagna with pesto is a variant of the classic lasagna with meat sauce, typical of Ligurian cuisine. They are prepared with fresh egg pasta, Genoese pesto made with basil, garlic, pine nuts and cheeses, béchamel sauce and vegetables, such as potatoes and green beans. They are an ideal dish for special occasions, such as parties or family lunches, but also for a Sunday full of flavour.

Making the Lasagna

To make pesto lasagna, you must first prepare the pesto. You can use the ready-made one, or make it at home with a mortar or mixer. Simply chop the basil with the garlic, coarse salt and pine nuts, and then add the grated cheeses and the extra virgin

olive oil gradually, until you obtain a creamy and fragrant sauce.

The Bechamel Cream

Then prepare the béchamel by melting the butter in a saucepan, adding the flour and mixing well. Pour in the hot milk little by little, continuing to mix to avoid lumps. Bring it to the boil and leave to cook for a few minutes, adding salt and nutmeg to taste.

The Vegetables

Finally, the potatoes and green beans are boiled in salted water, and then cut into pieces. The sheets of fresh pasta are also boiled for a few minutes in boiling salted water, then drained and dried on a cloth.

Finally Assembling the Lasagna

Make the lasagna in a buttered baking dish, alternating a layer of pasta, a layer of béchamel sauce with pesto, a layer of vegetables, and a layer of grated parmesan. The operation is repeated until the ingredients are used up, ending with a layer of pasta covered with pesto

bechamel, parmesan, and toasted pine nuts.

Bake the lasagna at 200°C for about 30 minutes, until a golden crust forms on the surface. Let it rest for a few minutes before serving the pesto lasagna piping hot.

How to Make Lasagna

Ingredients:

9 lasagna pasta sheets 11/2 cups of pesto 11/2 cups of ricotta cheese 11/2 cups of shredded mozzarella cheese 1 cup of grated Parmesan cheese 1 egg Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
Boil the lasagne pasta sheets until soften. Drain and set aside.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
Season the cheese mixture with salt and pepper to taste.
In a 7×12 inch baking dish, spread a layer of pesto.
Place three lasagna sheets on top of the pesto.
Spread half of the cheese mixture over the pasta sheets.
Spread another layer of pesto over the cheese mixture.
Repeat the layers with three more lasagna sheets, the remaining cheese mixture, and another layer of pesto.
Top with the final layer of lasagna pasta sheets and cover with the shredded mozzarella cheese.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for another 25 minutes, or until the cheese is golden brown and bubbly.
Remove from the oven and let cool for 10 minutes before serving.

Enjoy your delicious lasagna with pesto!