Never ask a Genoese or a Ligurian whether pesto should be cooked or warmed — it would be an affront. However, there is an exception to this golden rule: the preparation of PESTO LASAGNA, a delicate variation of classic ragù lasagna that is no less flavorful.
If you want to prepare a lasagna that’s different from the usual — creamy and comforting — this recipe is for you. It’s very simple and consists of alternating layers of pasta sheets, pesto, béchamel, potatoes, green beans and a few pine nuts. A first course sure to be a hit, suitable for special occasions and can be prepared in advance. So what are you waiting for? Put on your apron!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 PEOPLE
- Cuisine: Italian
Ingredients
- 2 bunches Basil (about 1.8 oz (about 50 g))
- 2 cloves Garlic
- 70 g Parmigiano Reggiano (grated — about 2.5 oz (about 3/4 cup grated))
- 30 g Pecorino Romano (grated — about 1 oz (about 1/3 cup grated))
- 100 ml Extra virgin olive oil (about 1/3 cup (3.4 fl oz))
- 15 g Pine nuts (about 1/2 oz (about 2 tbsp))
- 1 pinch Coarse salt
- 1 l Whole milk (about 4 1/4 cups (33.8 fl oz))
- 100 g Butter (about 3.5 oz (7 tbsp))
- 100 g 00 flour (about 3/4 cup (100 g))
- 1 pinch Nutmeg (freshly grated)
- as needed Fine salt
- 400 g Fresh egg lasagna sheets (about 14 oz (400 g) — I buy fresh pasta from Pastificio Leonardi)
- 50 g Parmigiano Reggiano (grated — about 1.8 oz (about 1/2 cup grated))
- 40 g Pine nuts (about 1.4 oz (about 5 tbsp))
- as needed Butter (for greasing)
Preparation
Let’s start by making the béchamel. Put a small saucepan over the heat and warm the milk; separately, melt the butter over low heat and once melted, off the heat add the sifted flour. Whisk quickly to prevent lumps. Once well combined, return the mixture to the heat and stir until the roux becomes golden. At this point add the milk, to which you will have grated the nutmeg, and season with salt. Stir well until homogeneous. Cook for another 5–6 minutes over low heat until the sauce thickens and begins to simmer. Remove from heat.
Now prepare the pesto. Clean the basil, picking only the leaves; rinse them quickly under water to remove any dirt and dry gently with a cloth. Place the basil leaves in the blender cup with the coarse salt, the peeled garlic (with the central shoot removed), the grated pecorino, the grated Parmigiano Reggiano and the pine nuts, together with half of the extra virgin olive oil, and start blending. While blending, stream in the remaining oil. Be careful not to blend for too long (maximum 2 minutes); rather, pulse several times — otherwise the blender blades will heat up and warm the pesto, turning it dark and depriving it of its aroma. Your pesto is ready.
Take a pot of water and bring it to a boil; cook the green beans and the whole potato. Boil for about 15 minutes so the vegetables remain slightly firm. Drain and let cool. Slice the potato into very thin slices, taking care not to break them.
Finally, blanch the lasagna sheets for 5 minutes in a pot of hot water with a drizzle of olive oil. Gently lift them out one by one with a skimmer and lay them on a clean dry towel.
Now you can begin assembling your lasagna. Take a rectangular baking dish and butter it. Spread a very thin layer of béchamel, then place a layer of lasagna sheets. Cover the pasta with a layer of pesto, spreading it well over the entire surface; next add a layer of potatoes and place a few green beans and some pine nuts. Cover with a layer of béchamel. Continue this process until the ingredients are used up. Finish the top layer with pesto and plenty of grated Parmigiano Reggiano. Dot the surface with a few bits of butter. Bake in a preheated oven at 356°F (180°C) for about 20–25 minutes.
Remove from the oven and let rest 5 minutes before serving.
Notes
You can use dried pasta instead of fresh pasta; in that case it should be briefly blanched before assembling your lasagna in the baking dish.
For my Genoese friends I recommend buying pasta from Pastificio Leonardi (Mercato Orientale and Piazza Giusti) http://www.pastificioleonardi.it/, present on the market for years with fresh, genuine products made the traditional way. If you’re lazy or short on time, use their pesto (with or without garlic) made with extra virgin olive oil, Prà basil, pecorino and Parmigiano.
