Photograph of the finished Lasagne al pesto

Italy · Lasagne sốt pesto

Lasagne al pesto

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of lasagna sheets lasagna sheets 11.3 oz
  • Photograph of Italian basil Italian basil 4.2 oz
  • Photograph of Pine nuts Pine nuts 3.5 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 5.6 oz
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Peas Peas 5.6 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Fresh milk Fresh milk 3 ⅓ cups

Method

  1. 1 Grind Italian basil with pine nuts, garlic, and olive oil to make pesto sauce; do not blend in a food processor to prevent the leaves from browning.
  2. 2 To make béchamel sauce: sauté the butter with the flour, then pour in the milk and stir until thickened.
  3. 3 Boil sliced potatoes and peas until tender.
  4. 4 Layering: béchamel, lasagna sheets, pesto, potatoes, and beans, repeating four layers.
  5. 5 Spread béchamel and cheese on top, bake at 180 degrees for 30 minutes until golden brown on the top.

With an appliance

  • Air fryer 1 hr 10 min

    Instead of step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 20 minutes, rotating the tray at minute 10. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

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