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- Lasagne with Basil Pesto
Lasagne with Basil Pesto
Prep time:
Cook time:
Serves: 4
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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!
Tips or serving suggestions
Cover your dish with foil for the first 10-15 mins, to ensure that the lasagne doesn't dry out in the oven.
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