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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
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 – 4 cups basil washed
- 30 gms – ½ cup parsley washed
- 2 small cloves garlic
- 50 gms – 6 tbsp Pecorino Romano finely grated
- 20 gms – 2 tbsp Parmigiano Reggiano finely grated
- 90 to 120 ml – 8 to 10 tbsp extra virgin olive oil
- 10 gms – 1 tbsp pine nuts
- salt to taste
For the layers
- Egg pasta sheets made with 3 eggs and 300 gms – 10.5 oz. flour as per my tutorial
- 380 ml – 2 cups pesto
- 1 lt – 33.8 oz. béchamel sauce made as per my tutorial
- 120 gms – 4.2 oz. Parmigiano Reggiano finely grated
- 3 potatoes sliced and boiled
- 250 gms – 8.8 oz. 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.