These lasagna with Genoese pesto are a burst of flavors and aromas, very delicate…a real delight for the palate. The pairing with eggplants, cherry tomatoes, and stracciatella enhances its taste even more, a first course that evokes summer, but you can bring to your tables any time of the year.
With the air fryer cooking of the eggplants, to prepare the lasagna with Genoese pesto, you will get a light version, as the use of oil is really minimal avoiding pan frying. They can also be baked in the oven to maintain this lighter version. Even the lasagna cooking is completed in an air fryer
To dress them, in addition to the eggplants, cherry tomatoes, and stracciatella I also used homemade béchamel (50 g of butter, 50 g of flour, 500 ml of milk). For the pesto (I go by eye). If you don’t have the possibility to prepare them, or you have little time available, you can replace them with those you find already prepared at the supermarket, both for pesto and béchamel.
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop, Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
Ingredients for 6 servings
- 3 eggplants (small, about 1.76 lbs)
- 14 oz cherry tomatoes
- 9.5 oz stracciatella
- 1 jar Genoese pesto
- 2 cups cups béchamel
- 2 tbsps extra virgin olive oil
- to taste salt and pepper
- to taste Grana Padano cheese grated
Tools
- 1
Steps
How to prepare lasagna with Genoese pesto
After washing the eggplants and tomatoes, cut the eggplants into chunks and the tomatoes in half, transfer them to a baking dish, and season with oil, salt, and a clove of garlic in its skin. The tomatoes should be placed with the cut side up. Bake at 350°F for 30 minutes.
Meanwhile, prepare the béchamel, the pesto, and mix them together
Once the eggplants and tomatoes are ready, remove the garlic and, if necessary, adjust the salt, mix everything together
Spread the béchamel with pesto at the base of the baking dish to start with the first layer of lasagna, insert the first sheet
Add the eggplants, the stracciatella, and the béchamel.
Place another lasagna sheet and press it to adhere well. Continue with the various layers in this order, ending with the last lasagna sheet, covering it with béchamel and grated Grana Padano
Bake in an air fryer at 350°F for 20 minutes or until a nice golden crust forms
Here are the lasagna with Genoese pesto with eggplants, cherry tomatoes, and stracciatella
