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.