Lasagne alla Portofino Pesto (Print Version)
Pasta sheets, pesto, bechamel, and Parmesan layers are baked until golden for a fragrant, savory Italian classic.
# Ingredients:
→ Lasagne layers
01 -
6 fresh lasagne sheets
02 -
20g Parmesan, finely grated
03 -
20g pine nuts, for the topping
→ Pesto alla genovese
04 -
50g pine nuts
05 -
1 garlic clove, crushed
06 -
40g Parmesan, finely grated
07 -
100g fresh basil
08 -
150ml olive oil
09 -
1 lemon, zested and juiced
10 -
Salt, to taste
11 -
Pepper, to taste
→ Bechamel sauce
12 -
50g flour
13 -
50g unsalted butter
14 -
1 bay leaf
15 -
750ml whole milk, warmed
16 -
Freshly grated nutmeg, to taste
17 -
1 dash white wine vinegar
18 -
Salt, to taste
19 -
Pepper, to taste
# Steps:
01 -
Toast 50g pine nuts in a dry hot pan until lightly golden. Add to a blender with 40g grated Parmesan, 1 crushed garlic clove, 100g fresh basil, 150ml olive oil, and the zest of 1 lemon. Blend into a rough paste and adjust with salt, pepper, and lemon juice to taste.
02 -
In a pan, melt 50g butter and stir in 50g flour to create a roux. Cook for 1-2 minutes. Add 750ml warm milk gradually, whisking continuously until thickened. Add 1 bay leaf and season with nutmeg, white wine vinegar, salt, and pepper. Discard the bay leaf before use.
03 -
Set the oven to 180°C (gas mark 4).
04 -
In an ovenproof dish, layer lasagne sheets with pesto and bechamel sauce, seasoning lightly with salt and pepper between layers. Finish with a final layer of bechamel.
05 -
Sprinkle the top with 20g grated Parmesan and 20g pine nuts. Bake in the preheated oven for 30 minutes until golden. Serve warm.