Lasagna al pesto is a delightful twist on the classic Italian dish that combines the richness of lasagna with the vibrant flavors of pesto sauce.
In lasagna al pesto, egg pasta sheets are layered with a variety of delicious ingredients, including the fragrant and herbaceous essence of pesto sauce, combined with Parmigiano Reggiano and mozzarella. The lasagna is then baked in the oven until the cheese is beautifully melted and bubbling, and the flavors have melded together.
Lasagna al pesto can be enjoyed as a main course for a family dinner, or it can be the star of a special gathering with friends.
RECIPE:
Lasagna al Pesto
| SERVINGS: 4 (20×30 cm lasagna style-baking sheet) |
| Preparation: 20 min |
| TOTAL TIME: 40 min |
INGREDIENTS:
- 1 pack fresh lasagne sheets (250g)
- 250g (9oz) pre-made pesto sauce
- 2 shredded mozzarella (250g)
- 1 1/2 cup grated Parmigiano Reggiano (180g)
- 500ml (17oz) besciamelle sauce (link for recipe)
- Salt to taste
- Fresh basil leaves for garnish (optional)
METHOD
- Tear the mozzarella into small pieces. In a bowl, mix the béchamel sauce and pesto sauce together and half glass of water.
- Start assembling the lasagna in a lasagna-style baking dish.
- Spread a thin layer of the béchamel and pesto sauce mixture on the bottom of the prepared baking dish and place one lasagna sheet on top.
- Spoon some of the béchamel and pesto sauce mixture over the lasagna sheet, then spread a layer of Parmigiano Reggiano cheese and sprinkle with the torn mozzarella.
- Repeat the layers, continuing with another lasagna sheet, the sauce mixture, Parmigiano Reggiano cheese, and torn mozzarella. Continue until all the ingredients are used, finishing with a lasagna sheet on top.
- Spoon the remaining béchamel and pesto sauce mixture over the lasagna sheet, and sprinkle with Parmigiano Reggiano cheese.
- Cook the lasagna in the preheated oven at 220 – 230°C for 25-30 minutes or until it turns golden brown.
