02 September 2015



There is this one dish that has frequently popped into my mind recently from our trip to Italy this summer. It is the pesto lasagna we had at the Princi bakery and restaurant in Milano. Super delicious and super simple. I feel as September has celebrated us, that we are ready for more comfy dishes, at least in the northern hemisphere where it has started to get colder and the leaves have begun to fallen of the trees! 
Anyway, the pesto lasagna is actually built on the same idea as the pasta pesto dish we make sometimes from Jamie Oliver; original Genoa based pesto with boiled potatoes and green beans. Of course béchamel sauce and lasagna sheets, all arranged in the famous layers to make the perfect bite. Read more to get more infos for you to make the dish. 

All you need is:

–good quality lasagna sheets, preferably fresh, boiled for two minutes before use
–good quality green pesto or home made pesto of your choice
–good quality béchamel sauce, home made or of your choice
–boiled potatoes, sliced
–green beans, boiled
–fresh mozzarella, torn up
–fresh parmesan, freshly grated

Rub an oven proof dish with some olive oil before you spread a thin layer of béchamel sauce as the first layer of the lasagna. Then lay some sheets of lasagna over the sauce. Spread some pesto over the sheets, arrange potato slices and beans on top, then béchamel sauce and lay sheets of lasagna. Repeat and finish with layer of lasagna covered in béchamel sauce. Tear the fresh Mozzarella over the top and sprinkle with freshly grated parmesan cheese. Cook in preheated oven, 200°, for 20-30 minutes until golden. 

As I know most of you have your own favourite recipe of pesto or buy something you really like, it's not the same with the béchamel sauce. Following is a basic recipe but notice the measurements and how much you need. This recipe is probably for lasagna for 3-4 persons.

Béchamel sauce

50 g butter
3 tbs flour
3 cups milk
salt and pepper
1/2 tsp nutmeg
1/2 cup finely grated parmesan cheese

Melt the butter over medium heat in a pan, add the flour and stir until smooth or until it turns golden in colour. Warm the milk in a separate pan and add the warm milk, 1/2 cup at a time, whisking continuously until very smooth. Bring to a boil, stirring constantly for few minutes. Take off heat, taste with salt, bit of pepper and nutmeg. Stir in the grated parmesan cheese.

Gunnar Sverrisson / Home and Delicious

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