Summer lasagne with Genoese pesto, with potatoes and green beans. Who said that lasagna is a dish reserved exclusively for winter? With a good homemade Genoese pesto (look at the VIDEO RECIPE step by step), a soft béchase, boiled potatoes and green beans and abundant Parmigiano Reggiano, pesto lasagna are a real masterpiece. Needless to say, pesto makes a difference, prepared with mortar with the 7 canonical ingredients according to the specification of the Genoese Pesto Consortium. On my YouTube channel also find the VIDEO RECIPE in 30 seconds of LASAGNE WITH PESTO.
In the pasta with pesto there are potatoes and green beans, and so even in these lasagna. Vegetables are simply blanched. You could sauté them in the pan to give the vegetables more taste, but I assure you that they are good so: simple and natural. The bechamel, rich and creamy, gives lasagna that delicate taste that makes them irresistible. Obviously, abounded with parmesan and basil inside the lasagna.
Summer lasagna recipes, some alternative
I must admit that I am a passionate about lasagna prepare with summer vegetables, starting with the WHITE LASAGNA WITH EGGPLANTS, sicilian-inspired and with very few ingredients. Until LASAGNE WITH ZUCCHINI and to those WITH MIXED SUMMER VEGETABLES.
Obviously, the TRADITIONAL LASAGNA they always have a special place in my heart, but in summer I like to take advantage of seasonal vegetables and always invent new types of baked pasta. And these summer pesto lasagna are a nice Genoese alternative to Sicilian TIMBALLO OF ANELLETTI. That also found in VIDEO RECIPE on my You Tube channel. Have a good day!
a pack of fresh lasagna sheets, dried lasagna or homemade
300 grams of homemade Genoese pesto
100 grams of grated Parmigiano Reggiano DOP
40 grams of Grated Pecorino Romano Pdo
fresh basil, to taste
500 grams of potatoes
250 grams of beans
black pepper, to taste
- FOR THE HOMEMADE BÉCHA CAMELS
1 litre of full cream milk
80 grams of butter
100 grams of flour
Salt, to taste
Boil the potatoes with the peel. When they are cooked, peel them and let them cool completely, then cut them into not too small dice.
Clean the green beans by removing the ends and any wires, boil them in lightly salted water and then cut them into small pieces. Allow to cool.
I suggest you dilute the Genoese pesto with a few spoonfuls of the boiling water of the green beans, so you get a cream smooth enough.
To compose lasagna, distribute some béchase on the bottom of a pyrophile. Put a first layer of sheets for lasagna, distribute again béchase and then a few spoonfuls of pesto. Add potatoes and green beans and sprinkle with grated parmesan and pecorino cheese. Finally, spread a few basil leaves and some fresh ground black pepper. Continue with the layers until the ingredients are exhausted. Normally I do 3-4 layers very well seasoned. Finish the summer lasagna with Genoese pesto by putting on the last layer only béchaellae, a little pesto and grated cheese.
Cover the lasagna with baking paper and bake at 180 degrees for about 25 minutes. Then remove the baking paper and cook for another 10 minutes or until the surface of the lasagna is golden and has not formed a delicious crust. Bon appétit!