Lasagne alla Portofino Pesto

Lasagne alla Portofino is pure comfort with a twist bright pesto meets creamy béchamel for a dish that always brings sunshine to the table even on rainy days This recipe captures the warmth of Italian tradition and the lush flavors of the Ligurian coast in every bite

I first tried this version on a family trip to Liguria and it immediately became our most requested weekend dinner at home The creamy bechamel paired with punchy pesto is just irresistible

Ingredients

• Fresh lasagne sheets: these cook up tender in the oven with no pre-boiling Look for ones with visible flecks of egg
• Parmesan: finely grated for nutty salty depth Aged varieties deliver the best flavor
• Pine nuts: for pesto and a crunchy top Choose plump glossy ones with a fresh scent
• Basil: fresh and fragrant this is the heart of the pesto Pick leaves that look vibrant and perky
• Olive oil: brings the pesto together Use extra virgin for rich grassy notes
• Garlic: for sharpness one clove is plenty Start with firm heavy bulbs
• Lemon juice and zest: brightens everything A juicy fresh lemon adds zing
• Flour and unsalted butter: for the béchamel Work best when very fresh
• Whole milk: gives creaminess and body Use full fat if possible
• Bay leaf: infuses the sauce with subtle herbal flavor
• White wine vinegar: just a splash to balance the bechamel
• Salt, pepper and freshly grated nutmeg: these season and lift every element

Step-by-Step Instructions

Toast the Pine Nuts:

Toast pine nuts in a hot dry pan Stir often and watch closely When they are golden and begin to glisten from natural oils remove from heat This takes only a few minutes and makes a huge difference in flavor

Blend the Pesto:

Place toasted pine nuts Parmesan garlic basil olive oil and lemon zest in a blender Blend until you have a rough paste Add salt pepper and lemon juice to taste Taste frequently so the pesto is punchy but balanced Set aside

Make the Béchamel Sauce:

Melt butter with flour in a pan and stir to make a smooth paste This is called a roux Cook it gently for about one or two minutes so your sauce loses any raw flour taste Stir constantly so it does not color

Finish and Season the Sauce:

Add bay leaf to the roux Pour in warm milk gradually whisking constantly The sauce will thicken after a few minutes Remove bay leaf then add a pinch of nutmeg a slight dash of vinegar and season with salt and pepper Taste and adjust until silky and flavorful

Assemble the Lasagne:

Preheat oven to moderate heat around 180 Celsius or gas mark four Pick a baking dish that fits your pasta sheets Cover the bottom with a layer of lasagne followed by pesto then béchamel Repeat in that order until all ingredients are used finishing with béchamel on top Sprinkle each layer lightly with salt and pepper as you go

Top and Bake:

Sprinkle the top with extra grated Parmesan and a handful of pine nuts Bake for half an hour or until the top is golden brown and bubbling Let sit briefly before serving so it slices neatly

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My favorite part is the freshly made pesto Nothing tastes like summer in Italy more than those first big handfuls of basil leaves For years I have let my kids help layer the sheets and sprinkle the tops Sometimes it gets messy but those are the best kitchen memories

Storage Tips

Once baked the lasagne keeps well in the fridge for up to three days Let it cool completely and cover tightly To reheat use the oven rather than the microwave for best texture You can also freeze portions wrapped well Thaw in the fridge and bake until hot through

Ingredient Substitutions

Swap out pine nuts for walnuts if allergies are a concern or if you want a different flavor You can use gruyere instead of Parmesan for a richer profile If basil is not at its best try mixing with a little fresh spinach to keep the green bright and fresh

Serving Suggestions

Lasagne alla Portofino pairs beautifully with a simple tomato salad or a sharp arugula salad with lemon Serve small squares as a starter at a dinner party or as a hearty main with rustic bread Leftovers are even better the next day

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A Little History

This dish has its origins along the Ligurian coast of Italy where pesto alla genovese was born The Portofino style adds a local twist by layering pesto with creamy béchamel turning everyday lasagne into a celebration of the region’s freshest flavors

Recipe FAQs

→ What makes Lasagne alla Portofino unique?

This dish is notable for its use of basil pesto and bechamel sauce in place of traditional meat or tomato layers, giving it vibrant color and herbaceous flavor.

→ Can I use store-bought pesto?

Yes, but making fresh pesto with toasted pine nuts, basil, and Parmesan provides more aromatic, lively flavor.

→ How do I prevent the bechamel from lumping?

Whisk the warm milk gradually into the roux, stirring constantly to ensure a smooth, creamy consistency.

→ Which cheese works best for topping?

Finely grated Parmesan melts beautifully and lends a savory, nutty finish that complements the pesto and bechamel layers.

→ How can I serve Lasagne alla Portofino?

Let it rest briefly after baking, then slice and serve warm as a main with a simple salad or crusty bread.

→ Is it possible to make ahead?

You can assemble it ahead, refrigerate, and bake just before serving for convenience and best texture.