Lasagne al Pesto: A Fresh Twist on an Italian Classic
Lasagne al Pesto is a vibrant, flavorful variation of the classic lasagna that brings together the aromatic essence of basil pesto with creamy béchamel sauce and tender, homemade pasta. This dish is perfect for those looking to indulge in a comforting meal with a refreshing herbal twist. With its layers of homemade pasta, creamy pesto, and rich béchamel sauce, every bite is a heavenly combination of textures and flavors. Whether you’re cooking for a family dinner or hosting a special gathering, this dish will surely impress!
Ingredients for Lasagne al Pesto (Serves 6)
To create a truly homemade experience, you’ll need to prepare several components: fresh pasta, pesto, béchamel sauce, and a blend of flavorful cheeses. Below is the complete ingredient list, so you can ensure your lasagna turns out perfectly.
For the Pasta:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 200g |
| Eggs | 120g |
| Salt (coarse) | 2 pinches |
| Extra virgin olive oil | 200g |
For the Pesto:
| Ingredient | Quantity |
|---|---|
| Fresh basil leaves | 100g |
| Garlic | ½ clove |
| Coarse salt | 1 pinch |
| Pine nuts | 30g |
| Pecorino cheese (grated) | 60g |
| Parmigiano Reggiano (grated) | 140g |
For the Béchamel Sauce:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 100g |
| Butter | 100g |
| Whole milk | 1 liter |
| Nutmeg | To taste |
| Salt | To taste |
| Parmigiano Reggiano (grated) | 80g |
Instructions for Lasagne al Pesto
Step 1: Preparing the Pesto
To begin, start with making the pesto, as this will be the foundation of the flavor. First, clean the basil leaves using a dry cloth, as they should not be washed with water. Next, place the garlic clove in a mortar, add a pinch of coarse salt, and begin to crush the garlic into a smooth paste. Once you achieve a creamy consistency, add the basil leaves, another pinch of salt, and continue to crush, rotating the pestle and mortar to thoroughly release the oils and flavors from the basil. Add the pine nuts and the grated Pecorino and Parmigiano Reggiano cheeses, continuing to work the mixture until you have a smooth, flavorful pesto. Finally, slowly add the olive oil while stirring to create a silky paste. Alternatively, for a quicker method, you can use a food processor or blender, which will produce similar results. Set the pesto aside to allow the flavors to meld together.
Step 2: Preparing the Pasta
Now, it’s time to make the fresh pasta. Start by placing the flour on a clean surface and creating a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, begin to gently whisk the eggs, slowly incorporating the surrounding flour as you go. As the dough starts to come together, begin to knead it with your hands, adding flour as needed to prevent it from sticking. Once the dough is smooth and elastic, wrap it in plastic wrap and let it rest for about 30 minutes in a cool, dry place.
Step 3: Preparing the Béchamel Sauce
While the pasta dough is resting, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously with a whisk to form a smooth roux. Cook the roux for 2-3 minutes until it turns a light golden color. Gradually add the milk, a little at a time, whisking constantly to prevent any lumps from forming. Once all the milk has been added, season with salt and freshly grated nutmeg. Continue cooking over low heat, whisking constantly, until the sauce thickens to the consistency of heavy cream. This process should take about 5-6 minutes. Once the béchamel has thickened, remove it from the heat and stir in the grated Parmigiano Reggiano. Set aside to cool.
Step 4: Rolling and Cutting the Pasta
Once the dough has rested, divide it into two portions. Cover one portion with plastic wrap to prevent it from drying out. Roll out the remaining dough using a pasta machine, starting with the widest setting and gradually reducing the thickness until you reach a thickness of about 2 mm. If you don’t have a pasta machine, you can also roll the dough out by hand using a rolling pin, but a pasta machine will yield more consistent results. Once rolled, cut the pasta sheets into 10×15 cm rectangles, using a sharp knife or a pasta cutter.
Step 5: Cooking the Pasta
Bring a large pot of salted water to a boil. Working in batches, blanch the pasta sheets for about 1 minute, ensuring they do not stick together. Use a slotted spoon to remove the pasta sheets from the water and place them on a large tray, lightly greased with olive oil to prevent sticking. If desired, you can also transfer the pasta sheets to a bowl of ice-cold water to stop the cooking process, but this is optional.
Step 6: Assembling the Lasagna
Preheat your oven to 180°C (350°F) in static mode. Grease a 30×20 cm baking dish with a drizzle of olive oil. Start the layering process by spooning a thin layer of béchamel sauce onto the bottom of the dish. Place 3 sheets of pasta on top, followed by another layer of béchamel. Sprinkle a generous amount of grated Parmigiano Reggiano over the béchamel sauce, and continue layering with the pasta, béchamel, and cheese. For the final layer, use 4 sheets of pasta, arranging them horizontally across the dish. Spread the pesto sauce evenly over the pasta, mixing it with the béchamel to create a harmonious and creamy layer. Top with a final sprinkling of Parmigiano Reggiano.
Step 7: Baking the Lasagna
Place the assembled lasagna into the preheated oven and bake for 15 minutes. After 15 minutes, switch to the grill function and continue baking for an additional 5 minutes, or until the top is golden and slightly crispy. If you prefer a softer top, skip the grilling step and allow the lasagna to bake solely in static mode. Once done, remove the lasagna from the oven and allow it to cool slightly before serving. This resting period will help the lasagna set and make it easier to cut.
Step 8: Serving
Slice the lasagna into generous portions and serve warm. Enjoy the rich, creamy layers of pasta, pesto, and béchamel with your loved ones. This lasagna makes for a stunning centerpiece at any dinner table and pairs wonderfully with a light green salad and a glass of white wine.
Pro Tip: For an extra burst of flavor, you can sprinkle some additional fresh basil leaves on top just before serving. If you prefer a stronger pesto taste, drizzle a little extra pesto over each serving.
This Lasagne al Pesto is a delicious, comforting dish that combines the best of Italian tradition with a contemporary herbal twist. Perfect for family meals or entertaining guests, it’s sure to become a new favorite in your kitchen!
