A valid alternative to the traditional recipe: baked lasagna with pesto is excellent to taste on any occasion and easy to prepare.
Lasagna with pesto they certainly do not need many presentations: it is a famous variant of the classic lasagna with meat sauce, revisited with one of the most famous sauces of the Italian tradition , pesto!
It is possible to use both fresh lasagna , available at the refrigerated counter, and packaged lasagna . And precisely for the packaged ones there are two different schools of thought: there are those who blanch them, before placing them on the appropriate pan, those who use them directly, without softening them. The yield, in each of the two cases, is always excellent .
The nice thing about this recipe is that you can also add other elements that go hand in hand with pesto, such as green beans or boiled potatoes, but also some fantastic pine nuts. Arm yourself with imagination … and let’s get started!
How to make lasagna with Genoese pesto
- Take the sheets and immerse them for about two minutes in water, then remove them and let them dry on a clean kitchen towel.
- Take the pan and grease it well, then start with a layer of béchamel . So go with the first layer of pastry, and then put the pesto and grated cheese. Keep creating the layers until the pan is full.
- At the end, finish with a nice layer of béchamel and parmesan, which will give the lasagna a nice external crust.
- Bake at 180 ° C for about half an hour , then remove the lasagna and let it cool. The dish is ready, enjoy your meal!
If you want an even more delicious result, you can create everything from scratch at home: make pasta, prepare pesto and even bechamel! Of course, in this way, having to take care of all the preparations, the times will get longer, but certainly the dish will be sensational !
Lasagna with pesto can be kept in the refrigerator for about 2-3 days , well covered with cling film. We do not recommend freezing in the freezer.