Lasagna Al Pesto Genovese
A fragrant and creamy vegetarian lasagna layered with homemade basil pesto and rich béchamel sauce, inspired by sunlit lunches on the Ligurian coast.
Equipment
- 9×13-inch baking dish
- Saucepan
- Medium skillet or sauté pan
- Food processor or blender
- Whisk
- Large spoon or rubber spatula
- Aluminum foil
Ingredients
For the Basil Pesto
- 2 cups fresh basil leaves packed
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts toasted
- 2 cloves garlic peeled
- 1/2 cup Parmigiano-Reggiano grated
- 1/4 teaspoon sea salt
- 1 tablespoon lemon juice
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warm
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
For Assembly
- 9 lasagna noodles cooked and drained
- 1/2 cup grated Parmigiano-Reggiano
- Fresh basil leaves for garnish
Instructions
Make the Basil Pesto
- Blend basil, pine nuts, and garlic in a food processor. Slowly stream in olive oil. Add cheese, lemon juice, and salt; blend until smooth.
- Prepare the Béchamel Sauce
- Melt butter and whisk in flour to make a roux. Slowly add warm milk, whisking constantly. Simmer until thick. Season with nutmeg, salt, and white pepper.
Cook the Lasagna Noodles
- Boil noodles until just tender. Drain and lay flat on a towel.
Assemble the Lasagna
- Layer béchamel, noodles, pesto, and cheese in a 9x13 dish. Repeat for three layers, ending with béchamel and cheese.
Bake and Rest
- Cover and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15 more minutes until golden. Let rest 10 minutes before serving.
Notes
Make the pesto a day ahead for easier assembly.
Garnish with fresh basil and a drizzle of olive oil before serving for a beautiful finish.
Pairs wonderfully with dry white wine and lemony greens.