LASAGNE WITH PESTO AND STRACCHINO EASY CREAMY RECIPE
There are recipes like oven-baked lasagne with pesto that are a “must” and never go out of fashion; they tempt both adults and kids, who wouldn’t eat anything else and love them.
These are dishes that immediately make you think of celebrations, Sunday lunches and grandma’s recipes.
And here comes my grandma — a true Genoese and a real expert in oven-baked lasagne, but not the classic ragù lasagne: hers are made with pesto.
It’s true that for a Ligurian it’s almost an affront to think of cooking or even reheating pesto, but LASAGNE WITH PESTO are an exception to this golden rule — a delicate variation of classic ragù lasagne that is no less tasty.
This dish has the flavor of classic baked pasta with the golden crust that makes your mouth water just watching it bake in the oven — a rich and substantial first course, made even creamier by the addition of stracchino cheese.
If you want to make a lasagna that’s different from the usual one, creamy and enveloping, this recipe is for you.
All you need are fresh, top-quality ingredients — follow the preparation steps and you’ll make the most delicious Lasagne with pesto and stracchino you’ve ever tasted, easily and quickly.
With these Lasagne with pesto and stracchino, really simple but impressive, you will win over the whole family without exception.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz Fresh egg lasagne sheets
- 2 1/8 cups Béchamel
- 7 oz Genovese pesto
- 4 oz Stracchino (or crescenza)
- 1 cup Parmigiano Reggiano PDO (grated)
- 3 oz Pine nuts (toasted)
- to taste Salt
Preparation — lasagne with pesto and stracchino
For preparing Genovese pesto according to the traditional recipe follow these instructions https://blog.giallozafferano.it/atavolacontea/pesto-basil/
You can also make it in advance and freeze it to pull out when needed.
The same applies to the béchamel https://blog.giallozafferano.it/atavolacontea/ricetta-besciamella-perfetta-consigli-per-rimediare-agli-errori-piu-comuni-versione-vegan-gluten-free-e-vegetariana/
Once pesto and béchamel are ready we can proceed with the lasagne.
Take a baking dish and spread a thin layer of béchamel on the bottom.
Place a first layer of lasagne sheets on top.
Add a bit of pesto and béchamel and continue with some previously toasted and chopped pine nuts, pieces of stracchino and a sprinkle of Parmigiano.
Continue until you’ve used all the ingredients.
Make as many layers as you prefer; I usually make at least 4.
Finish the last layer with the remaining béchamel and an ample layer of pesto and Parmigiano.Bake in a preheated oven at 356°F for about 30 minutes.
If you want a browned crust on the surface, switch to the broiler for the last few minutes.
Be careful not to let it get too dark.
Before serving, let it rest outside the oven for 3-4 minutes so it firms up slightly.
Enjoy your meal!Do you go crazy for baked lasagne?
Then check out these variations:
WHITE WITH COOKED HAM https://blog.giallozafferano.it/atavolacontea/lasagne-bianche-con-prosciutto-cotto/
GRANDMA’S RAGÙ https://blog.giallozafferano.it/atavolacontea/lasagneragu/
WITH PESTO, POTATOES AND GREEN BEANS https://blog.giallozafferano.it/atavolacontea/lasagne-al-pesto/
WITH PARMIGIANO CREAM
https://blog.giallozafferano.it/atavolacontea/lasagne-alla-crema-di-parmigiano/
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STORAGE
Once ready, they keep in the refrigerator for 2 up to 3 days. I do not recommend freezing them after cooking.
On the other hand, it is possible to freeze them raw, which is very useful when you need to prepare dinner for many people. Obviously, before baking them they should be brought back to room temperature.
TIPS AND VARIATIONS
For this recipe I used fresh egg pasta sheets that do not require pre-cooking.
Alternatively, you can also use dried lasagne sheets, which need to be boiled a few minutes in boiling water before use and the result will still be excellent.
If you decide to buy ready-made béchamel, before using it pour it into a small saucepan and loosen it with 3 tablespoons of milk (for every 1 cup / 250 ml of béchamel).
