Perfect for Sunday lunches, festive days, but always good, pesto lasagna is very easy to prepare. No offense to the Genoese, my pesto is jarred pesto, after literally picking all the basil to prepare it at home, it was gone in a few days, so store-bought pesto was the only solution. If you like lasagna, try the ricotta and spinach lasagna.
Let’s get to work and prepare pesto lasagna together.
OTHER BAKED PASTA DISHES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing pesto lasagna
- 7 oz lasagna
- 4 1/4 cups milk
- 1/2 cup butter
- 3/4 cup all-purpose flour
- to taste salt and nutmeg
- 9 oz sliced cheese
- 7 oz Genoese pesto
- 3/4 oz Parmesan cheese
Tools
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- Saucepan
- Lasagna Pan
Steps for preparing pesto lasagna
Prepare the bechamel sauce. In a saucepan, melt the butter. Add the flour and, after toasting it, pour the milk a little at a time, stirring, to ensure no lumps form. Add salt and nutmeg, cook, always stirring, until the bechamel thickens.
Pour some bechamel into a lasagna pan, cover with fresh lasagna sheets, more bechamel, a bit of pesto, and sliced cheese. I used scamorza, but you can use any cheese you like, even in slices. Make multiple layers until the ingredients are used up.
Finish with Parmesan cheese and bake at 356°F (static) for 20-30 minutes. Serve at the table.
