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    Pesto lasagna with green beans, potatoes and Grana Padano

    4 people
    T490 min


    • 300 g fresh lasagna
    • 300 g Grana Padano
    • 150 g green beans
    • 2 potatoes
    • 100 g fresh basil
    • 1 garlic clove
    • 30 g pine nuts
    • 1 L milk
    • 100 g butter
    • 100 g flour
    • Nutmeg
    • Extra virgin olive oil
    • Salt & pepper



    STEP 1

    Make the béchamel sauce by melting the butter in a small pot on a low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the milk at room temperature while continuing to stir, then add a pinch of salt and some grated nutmeg. Cook over a low heat for 5-6 minutes until the mixture becomes creamy.


    STEP 2

    To make the pesto, in a mortar, grind the garlic, adding the basil leaves to obtain a cream. When the basil begins to release its water, add the pine nuts and continue to crush until the mixture is creamy (or blend all in a mixer).

    STEP 3

    Add 100 g of grated Grana Padano Riserva and 100 ml of olive oil, blending all the ingredients well and season with salt.


    STEP 4

    Parboil the green beans and the potatoes cut into slices and leave to cool slightly.
    Make the lasagna by placing a tablespoon of béchamel sauce on the bottom of an oven dish, add a layer of pasta, a ladle of béchamel, another of pesto, a few green beans and some potato slices, then a generous sprinkle of grated Grana Padano.

    STEP 5

    Repeat, filling the oven dish until it contains 4-5 layers of pasta.
    Cook the lasagna in a preheated oven at 180 °C for 15-20 minutes.
    Serve the lasagna while still warm.