Italian Basil Pesto Lasagne al Forno (pesto lasagna)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
584 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian
Italian Basil Pesto Lasagne al Forno (pesto lasagna)
Description
This recipe involves three main components: fresh basil pesto made by grinding garlic, pine nuts, and basil leaves with olive oil and cheeses; a creamy béchamel sauce prepared from butter, flour, milk, nutmeg, and salt; and assembly layering lasagne sheets with pesto, béchamel, thin provola slices, and sprinklings of parmesan.
The lasagna bakes until bubbling and golden, melding the herbaceous and nutty flavors of pesto with the richness of béchamel and melted cheeses. The tender pasta sheets absorb the sauces, resulting in a creamy and aromatic dish with mild nutty textures from pine nuts in the pesto.
This recipe suits a main course and showcases the balance of fresh herbs and creamy sauce textures. It can be adapted by using store-bought pesto or béchamel for convenience and substituted vegetarian parmesan cheeses for strict vegetarians.
Making pesto with a mortar and pestle preserves a fresher texture and flavor; however, a food processor can be used carefully to avoid overheating the basil. The béchamel requires constant stirring to avoid lumps and achieve a smooth sauce.
Ingredients
For homemade pesto
- 2 ¼ oz basil rinsed and dried, fresh leaves
- 1-2 garlic peeled, cloves
- 2 oz parmigiano reggiano grated (or vegetarian parmesan)
- 1 ½ oz pecorino cheese or just Parmigiano (or vegetarian parmesan, from Sardinia
- 3 ½ fl oz extra virgin olive oil or as required
- 1 oz pine nuts
For homemade béchamel
- 3 ½ oz butter unsalted
- 3 ½ oz 00 flour or all-purpose flour
- 4 cups whole milk you may need more, fresh
- 1 teaspoon nutmeg grated
Other ingredients
- 7 oz lasagne sheets i used 10 sheets for 4 people or dried pasta sheets, fresh, thin
- 2 oz parmigiano reggiano for baking (or vegetarian parmesan)
- salt to for pesto and béchamel to taste
- 12-15 thin slices provola cheese 3-4 per layer except the top
Instructions
Making the basil pesto
- If possible, choose medium-sized young leaves (brighter green). Rinse the leaves under water and dry them well with paper towels.
- Mash the garlic cloves in the mortar using the pestle. Then add pine nuts and grind them with the garlic to make a paste.
- Add basil leaves (a few at a time) and a little olive oil and grind together with the garlic and pine nuts.
- Once you have added all the basil, mix in the cheese and adjust the consistency with extra virgin olive oil if needed.
Making the bechamel sauce
- Melt butter in a pan over low heat, stir in flour to form a thick paste (roux), then remove from heat.
- Slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on moderate to low heat and keep stirring constantly until it starts to simmer and thicken. Lower the flame, wait a couple of minutes, then turn it off.
- Add a pinch of salt and the nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further. You can also leave it in the fridge.
- Note: If the béchamel seems too thick when you are ready to assemble your lasagna, you can mix in some more milk.
Layering and Cooking the Pesto Lasagna
- Preheat your oven to 350°F (180°C).
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt and a splash of olive oil, then bring to a boil again and add the lasagna sheets. Once halved cooked, drain the lasagna sheets and set to the side.
- Note: If you're using fresh pasta sheets, they won't need pre-cooking unless they are quite thick.
- Start to assemble your basil pesto lasagna. Spread some béchamel on the bottom of an oven dish. Cover with pasta sheets and spread more béchamel over the pasta.
- Add some pesto and mix it with the béchamel sauce.
- Place slices of provola cheese onto the béchamel and pesto. Continue with other layers; pasta, béchamel, pesto, cheese until you have used all the lasagna sheets.
- Finish with a layer of béchamel sauce and a generous sprinkling of grated Parmigiano Reggiano on the top.
- Bake in the oven for about 30 minutes. Check the pasta is cooked by piercing with a sharp knife. Cover and set aside and let the lasagna rest for 5-10 minutes before serving.
Notes
- The recipe involves three key steps: making fresh basil pesto, preparing béchamel sauce, and layering the lasagna before baking; store-bought versions of pesto or béchamel can simplify the process.
- Strict vegetarians should substitute pecorino and parmigiano with vegetarian parmesan cheeses as traditional ones contain animal rennet.
- Using a mortar and pestle for pesto can yield fresher flavor and better texture; if using a food processor, pulse gently and avoid overheating the basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 409mg | 17% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1058IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 343mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
