Pesto lasagna with potatoes and green beans is a delicious vegetarian dish, perfect for those who love the fresh and genuine flavors of Italian cuisine.
This recipe combines the tradition of lasagna with the freshness of Genoese pesto, the creaminess of potatoes, and the crunchy touch of green beans.
You can make the béchamel and pesto yourself, but if you’re in a hurry or don’t feel like it, you can comfortably use those from the supermarket. You’ll still get a great result.
Prepare them on Sunday or for a special lunch. I assure you your guests will be amazed!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs lasagna sheets (rough)
- 3.5 oz Genoese pesto
- 10.5 oz green beans
- 4 potatoes
- 3 mozzarellas
- 12.3 oz béchamel
- to taste grated parmesan
Tools
- Baking Dish rectangular
- 2 Pots
Steps
Prepare the ingredients.
Boil the potatoes with their skin. Once cooked, let them cool, then peel and dice them.
Blanch the green beans in salted water. When cooked, drain them and set aside.
Prepare the béchamel. Find my recipe HERE. Alternatively, you can use store-bought.
Cut the mozzarella into cubes.
Prepare Genoese pesto with my recipe or buy a jar.
Prepare the baking dish
In a baking dish, spread a thin layer of béchamel and place two sheets of lasagna.
Spread a layer of pesto and béchamel and distribute evenly.
Add the potatoes, green beans, diced mozzarella, and sprinkle with grated parmesan.
Repeat the steps until the dish is full and the ingredients are used up
Cover the dish with foil and bake in a preheated oven at 356°F for about 20 minutes.
Remove the foil and continue baking for another 10 minutes until the surface is golden and a nice crust has formed.
Remove from the oven and let cool for 10 minutes before serving.
Enjoy your meal!
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Storage and Tips …
Store in the fridge covered with plastic wrap or foil.
Consume within 2 days
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