Pesto lasagne

Our passion for Italian food leads us to discover interesting new regional recipes, maybe also to combine some unusual ingredients, and create dishes that are delicious, tasty and also - if possible - healthy because eating should be both a pleasure and also an activity that contributes to our well-being. Today we have stopped off in the beautiful Liguria region, rich in historical recipes whose origin can be traced back to the great mercantile past of this region which has always been the centre of European trade, especially with the countries of the southern shore of the Mediterranean Sea. So get ready to make a fantastic pesto lasagna with green beans and potatoes, the result being an ideal dish for vegetarians: with this new recipe you can enjoy a slightly out of the ordinary Sunday lunch.

Prepare the pesto by blending or pounding the basil leaves and gradually adding the cheese, nuts, olive oil, salt and garlic. Prepare the dough for the lasagna by working some fine flour with the eggs and then rolling out the dough with the appropriate pasta making machine. Peel and dice the potatoes, then blanch them in salt water. Peel and boil the beans. In a baking dish layer in the following way all the ingredients: beans and potatoes, lasagna, pesto. Bake for 15 minutes at 180°C.

Lasagne al Pesto: with Bechamel or Mozzarella?

Lasagne al pesto are a tasty and original alternative to classic meat lasagne. Perfect for those who love Ligurian cuisine, they combine the creaminess of cheese with the freshness of basil. Ideal to prepare in the oven, they can be customized with various ingredients, such as potatoes and green beans, following the traditional Ligurian recipe. If you prefer an even more flavorful version, try lasagne al pesto with bechamel or those with mozzarella and ricotta.

Quick Lasagne al Pesto: Without Bechamel It’s Faster

Short on time but unwilling to compromise on flavor? Quick lasagne al pesto are the perfect solution. By using quality ready-made pesto and fresh pasta sheets, you can serve a rich and aromatic dish in less than half an hour. For an even lighter result, try the lasagne al pesto without bechamel, perhaps enriched with zucchini or tomato. They are also ideal for a summer dinner.

Grandma’s Lasagne al Pesto Recipe: Bechamel is a Must

Grandma’s recipe for lasagne al pesto is a timeless classic. It starts with homemade pesto made from basil, pine nuts and parmesan, combined with a creamy bechamel and perhaps a slice of ham for a rustic touch. Baking in the oven makes the pasta sheets soft and well integrated. In some Ligurian families, potatoes and green beans are also added, following the most authentic tradition.

Lasagne al Pesto Recipes... with Radish Pesto?

Lasagne al pesto recipes come in many variations to suit every taste: from the classic version to the vegetarian one with zucchini, to the most ingenious and gourmet, such as lasagne al pesto with pistachio and mortadella or those with radish pesto. If you want to impress your guests, try lasagne al pesto with basil and bechamel, or opt for a lighter version with ricotta. Some also prepare them using a base of Genovese pesto and bake them slowly in the oven.

Lasagne al Pesto Recipe: Excellent Also with Pistachio and Mortadella

The lasagne al pesto recipe calls for few but high-quality ingredients: pesto, pasta sheets, (optional) bechamel and cheeses. Among the most appreciated variants are lasagne al pesto with potatoes, those with mozzarella, or a version with ricotta and zucchini for a milder taste. The pistachio variant, either simple or with the addition of mortadella, is also gaining popularity. Do not forget a touch of parmesan to gratinate perfectly in the oven.