Pesto lasagna with green beans, potatoes and Grana Padano

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Pesto lasagna with green beans, potatoes and Grana Padano


. Difficulty: Hard . Serves:  people . Preparation time: 


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
Extra virgin olive oil
Salt & pepper


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