Lasagna with Pesto and Green Beans

📍 Origin: Liguria  ·  🌱 Vegetarian  ·  ⚠️ Allergens: gluten, dairy, pine nuts

Lasagna with Pesto is a vegetarian variation of the classic lasagna. It is just as exciting, if not more so, due to pesto’s bold and aromatic flavour.

Here, you learn to make handmade pasta sheets, creamy béchamel sauce, basil pesto and green beans. Then you build the layers, top them with Parmesan cheese and enjoy a satisfying Pesto Lasagna.

What is Béchamel? It is a silky cream sauce made of butter, flour, and milk cooked with just a bit of seasoning. It can be used alone or as the base for countless other sauces.

What is Pesto? Pesto comes from Pra, in Liguria. In this area, it is said that if “you don’t grow basil, you’re a nobody.” Pesto is the word we use for “crushing.” Nowadays, we extend this word to the time-honoured tool duo of mortar and pestle, where the preparation method involves crushing the ingredients in a marble mortar using a wooden pestle. This traditional method is still widely used today.

The origin of this brilliantly green, fragrant sauce stretches back centuries to Roman times. The recipe for Pesto Genovese was not documented until 1865, making it a surprisingly modern invention.

Allergens & Dietary Needs

Allergens. Pesto Lasagna contains pine nuts, parmesan, all-purpose flour, milk, and butter. Please notify us in advance of any allergies or dietary requirements.

If you want to learn more vegetarian Italian dishes, here are a few: Sicilian Eggplant Caponata, Eggplant Parmigiana, Orecchiette Norma Style, and Gnocchi with Sorrentina Sauce.

Learn to Make Pesto Lasagna in Genoa

Add Pesto Lasagna to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.