Winter is slow to arrive, the season continues to be warm, and my basil plants are still lush and thriving. So this morning, I thought of the best way to use them. I went into the kitchen and made a delicious basil pesto, which I then used for the “Lasagna with Pesto.” Easy and quick to prepare, a dish that always wins everyone over. If you too want to eat something delicious like me and my family, then this dish is exactly what you need. Let me know if and when you make it.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Lasagna with Pesto
- 9 oz thin egg lasagna sheets
- 1 cup Genoese pesto
- 2 oz grated Parmesan
- 2 cups milk
- 3.5 tbsp butter
- 6 tbsp all-purpose flour
- salt
- nutmeg
Tools for Lasagna with Pesto
- Pot
- Baking Dish
Steps for Lasagna with Pesto
For this recipe, I recommend using the thinner fresh egg sheets that are softer, so you can use them directly without boiling.
Start by preparing the béchamel sauce. In a pot, melt the butter over low heat, gradually incorporate the flour, stirring carefully with a whisk to avoid lumps. Once the mixture turns hazelnut in color, add the milk that you have preheated, adjust with salt, and add a pinch of nutmeg. Stir until the béchamel reaches the desired consistency. For this preparation, I recommend leaving it less dense.
Coat the bottom of the baking dish with a little béchamel, make a first layer of pasta, cover with béchamel, add some pesto by spreading it with a spoon, and a sprinkle of Parmesan.
Another sheet, then more béchamel, pesto, and Parmesan. Continue like this until all the ingredients are used up.
Finish with a layer of béchamel and pesto, and sprinkle the surface with grated Parmesan. Bake at 356°F (180°C) and cook for 35/40 minutes.
Once cooked, remove the lasagna from the oven and wait a few minutes before serving. Enjoy your meal!
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