The cheesy pesto lasagna represents a refined and very fragrant alternative to the classic version with meat sauce. In this vegetarian recipe, the intense flavor of Genoese pesto blends with the delicacy of homemade béchamel and the melty heart of scamorza cheese, creating an irresistible first course. It’s a perfect preparation for a Sunday lunch or a special occasion, capable of conquering everyone with its simplicity and its Ligurian spirit. Preparing these cheesy pesto lasagna means bringing to the table a piece of natural cuisine enriched by a unique touch of indulgence.
If you love lasagna, try the pesto lasagna, zucchini crepes lasagna, pumpkin lasagna, or even vegetable ragu lasagna.
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OTHER BAKED MAIN COURSES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cheesy Pesto Lasagna
- 7 oz lasagna
- 4 cups milk
- 7 tbsps butter
- 3/4 cups all-purpose flour
- to taste salt and nutmeg
- 9 oz sliced cheese
- 7 oz Genoese pesto
- 1 oz Parmesan cheese
Steps to Prepare Cheesy Pesto Lasagna
In a saucepan, melt the butter over low heat. Add the flour, and after toasting it for a couple of minutes, pour in the milk a little at a time, stirring constantly to avoid lumps. Add salt and nutmeg and cook, always stirring, until the béchamel thickens, becoming the perfect base for your cheesy pesto lasagna.
Take a lasagna pan and pour some béchamel on the bottom. Cover with the first layer of fresh lasagna, add more béchamel, some Genoese pesto, and sliced cheese. I used scamorza to make it really tasty, but you can choose the cheese you prefer. Continue alternating ingredients until finished to achieve a perfect result.
Finish the last layer with a generous sprinkle of Parmesan to get a golden and inviting crust. Bake your cheesy pesto lasagna at 355°F, in static mode, for about 20-30 minutes. Once ready, remove from the oven, let it rest for a moment and serve while still hot and cheesy.
Tips for a Perfect Result
Quality Pesto: Use a very fresh Genoese pesto to enhance the flavor of the typical natural cuisine dish.
Fluid Béchamel: Keep the béchamel not too thick; this way, the lasagna will cook better and remain much creamier and softer.
Rest: Let the lasagna rest out of the oven for 5 minutes before cutting: the slices will be perfect, compact, and with the cheese well distributed.
Tasty Variations
Crispiness Touch: Add some toasted pine nuts between the layers to recall the classic ingredients of pesto.
Additional Vegetables: You can insert boiled green beans or thinly sliced potatoes between the layers, as is traditional in Liguria.
Different Cheeses: Try with provolone or well-drained mozzarella for a different but still delicious cheesy effect.
Storage
In the Fridge: The lasagna keeps well for 1-2 days in a well-sealed airtight container.
In the Freezer: You can freeze the already cooked lasagna (once cooled) and heat them directly in the oven whenever you want for a quick dinner.
FAQ (Questions and Answers)
Can I use dry lasagna?
Yes, mixed with the béchamel, the pesto retains its typical aroma without turning too dark, giving an exceptional flavor.
Can pesto be baked in the oven?
Yes, mixed with the béchamel, the pesto retains its typical aroma without turning too dark, giving an exceptional flavor.
How do I prevent them from drying on top?
If you see the surface darkening too quickly, cover the pan with a sheet of aluminum foil for the first 15 minutes of baking.
Can I prepare them in advance?
Absolutely yes, you can assemble them in the morning for the evening or even the day before, storing them in the fridge until it’s time to bake.
