Lasagne with Basil Pesto
By Pasta Evangalists
Published on 13 February 2024
This Lasagne alla Pesto Genovese recipe is made with beautiful, homemade pesto from Pasta Evangelists. They’ve kept it traditional and added potato and crisp green beans to each layer along with gooey mozzarella, it’s a taste of Italy in summer. Why not try this with Pasta Evangelists pistachio lemon & chilli pesto next time? Looking for more pasta recipes? Look no further.
Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 100g potato, chopped into small cubes
- 100g green beans, cut into thirds
- 3 (150g) pot Pasta Evangelists Basil Pesto
- 400g fresh lasagne sheets
- 250g fresh mozzarella, thinly sliced
- 50g parmesan (or vegetarian Italian hard cheese), plus extra to sprinkle
- 50g toasted pine nuts
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Set a pan of salted boiling water over a high heat and cook the potato cubes for 7-10 mins until tender then drain and set aside.Step 2
Return the pan to the high heat and fill with boiling salted water. Add the green beans and cook for 2 mins, until a little al dente then drain and add to a bowl of ice-cold water.Step 3
Ladle a thin layer of Basil Pesto over the base of a medium-sized baking dish. Top with a layer of lasagne sheets. Follow this with another thin layer of pesto, then top with a scattering of potato and green beans. Finish with the sliced mozzarella and a sprinkling of parmesan.Step 4
Repeat these steps (pasta, pesto, beans and potato, mozzarella and parmesan), until you have used up your ingredients. There should be around 5 layers of pasta. Top the lasagne with a generous amount of parmesan.Step 5
Cook the lasagne for 25-30 mins, the lasagne should be bubbling on the top slightly and look beautifully golden.Step 6
Remove from the oven and leave to stand for 5-10 mins before slicing. Serve with a scattering of toasted pine nuts. Buon appetito!