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Pesto Lasagne
Pesto Lasagne - a vegetarian version of a traditional Italian dish made with pesto, potatoes and green beans.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
4
Course:
Main Course
Cuisine:
Italian
Ingredients
For pesto (makes about 380 gms/2 cups)
- 160 gms basil washed
- 30 gms parsley washed
- 2 garlic small cloves
- 50 gms Pecorino Romano cheese finely grated
- 20 gms Parmigiano Reggiano cheese finely grated, 2 tbsp
- 90 to 120 ml extra virgin olive oil
- 10 gms pine nuts
- salt to taste
For the layers
- egg pasta made with 3 eggs and 300 gms - 10.5 oz. flour as per my tutorial, sheets
- 380 ml pesto
- 1 béchamel sauce made as per my tutorial, 33.8 oz
- 120 gms Parmigiano Reggiano cheese finely grated, 4.2 oz
- 3 potato sliced and boiled
- 250 gms green beans roughly chopped and boiled
Notes
- You can assemble the lasagne the day before you serve them. Store them in the fridge and remember to take them out a few hours before baking them (you have to bring them back to room temperature) to make sure they do not remain cold on the inside even after they are baked.