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Lasagne with pesto and béchamel
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Lasagne with pesto and béchamel

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A taste of Liguria: thin layers of pesto-flavoured béchamel, Parmesan and a lightly gratinated top.

A recipe from the ITALAZA kitchen

No porkFor childrenSmall budgetEasy2 to 4 € per serving excluding fresh produce

Preparation 30 min · Cooking 45 min (not counting bringing the water to the boil)

Servings 4 servings

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280 g for the recipeDivella Egg Lasagne – Lasagne SheetsDivella500 g · 11,80 €/kgITALAZA
5,90 € 1
140 g for the recipeDivella Pesto alla Genovese – Basil SauceDivella190 g · 33,16 €/kgITALAZA
6,30 € 1
80 g for the recipeMolino Dallagiovanna Tipo 00 Flour – Special Fresh PastaMolino DallaGiovanna1 kg · 3,90 €/kgITALAZA
3,90 € 1

To get: fresh produce

Not sold on ITALAZA.

Dairy

lait entier800 ml
beurre80 g
parmesan120 g

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noix de muscadeto taste
selto taste

To go with it

Our suggestions, to add if you wish.

Lurisia La Nostra Gazzosa – Sparkling Lemon LemonadeLurisia27,5 cl · 10,55 €/L
2,90 €

In the kitchen 8 steps

  1. For the béchamel, melt the butter (80 g) in a saucepan over low heat, add the flour (80 g) and stir for 2 minutes without letting it colour.
  2. Gradually pour in the cold milk (800 ml) while whisking, then let thicken for 10 minutes over low heat, stirring constantly. Season with salt and grate in a little nutmeg (to taste).
  3. Remove the saucepan from the heat, leave to cool for 5 minutes, then mix two thirds of the béchamel with the pesto (140 g). Keep the rest plain.
  4. Preheat the oven to 190 °C. If the packet instructions call for it, place the lasagne sheets (280 g) in a large pan of salted boiling water for 1 minute, then lay them flat on a tea towel.
  5. Spread a thin layer of plain béchamel over the bottom of a baking dish, then layer the lasagne sheets, pesto béchamel and grated Parmesan (120 g), making four or five layers.
  6. Finish with the plain béchamel and the remaining Parmesan.
  7. Cover with a sheet of baking paper and bake for 20 minutes, then remove the paper and leave to brown for another 10 minutes.
  8. Leave to rest for 10 minutes before cutting and serving.

Tip: Never boil the pesto: stirred into warm béchamel and covered with baking paper during the first part of cooking, it keeps its colour and basil aroma.

Probably contains: gluten, eggs, milk, nuts · check the labels
Product labels: Divella Egg Lasagne – Lasagne Sheets, Divella Pesto alla Genovese – Basil Sauce, Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta

16,10 €