Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Lasagna al pesto is a vibrant, lighter alternative to the classic Bolognese version, layering green spinach pasta sheets with a silky béchamel, fragrant basil pesto, and stretchy melted mozzarella. The béchamel is subtly scented with nutmeg, providing a rich, velvety contrast to the herby intensity of the pesto. Each layer builds into a dish that is simultaneously indulgent and fresh-tasting, with a golden, bubbling crust. It is a celebration of Northern Italian flavors that looks as beautiful as it tastes.
Prep
40 min
Cook
50 min
Total
90 min
Servings
4 srv
Difficulty
Hard
Calories
520 kcal
For 4 serving(s)
Per serving
Make the béchamel: melt butter in a saucepan, whisk in flour and cook 1 minute. Gradually add warm milk, whisking constantly, until thickened and smooth. Season with nutmeg, salt, and pepper.
Cook the lasagna sheets in boiling salted water until just al dente. Drain and lay flat on a damp kitchen towel to prevent sticking.
Preheat oven to 180°C (355°F). Grease a deep baking dish.
Spread a thin layer of béchamel on the base of the dish. Add a layer of pasta sheets.
Spread pesto generously over the pasta, then add béchamel, then scatter sliced mozzarella and grated Parmesan. Repeat the layers.
Finish the top layer with béchamel, the remaining Parmesan, and small pieces of mozzarella.
Bake for 40-45 minutes until golden and bubbling. Rest for 10 minutes before cutting and serving.
Sign in to rate this recipe.