I had a jar of pesto in the fridge calling my name, so I decided to make a green lasagna and a special, delicious loaf of bread (whose recipe I’ll share with you later this week).
Despite my bf did not like this lasagna dish, I still believe it was a triumph. The strong pesto flavor perfectly married the white sauce and mozzarella cheese, all sprinkle with fresh Parmesan cheese.
I’m getting hungry only thinking about it now…
The convenient thing of lasagna is that you can prepare it over the weekend and just heat it up a few nights later for dinner. Call me weird but I do prefer eating my lasagna a few days later than right out of the over, I find that way all the ingredients have time to get to know each other and deeply fall in love.
Ingredients (serves 8):
- 1 cup of pesto (mine was homemade, but you can conveniently buy it at any grocery store)
- 1- 1/2 cup bechamel sauce
- 1/2 cup grated Parmesan cheese
- Lasagna sheets
- 200 g mozzarella cheese
First, start by making the bechamel sauce (check here for the step by step recipe)
Then mix about 2/3 cup bechamel with 1/2 cup of pesto
Boil the lasagna sheets for a few minutes. You just want to soften them up, not to thoroughly cook’ em. I like pre-boil my lasagna sheets, even if the package instructions says you don’t need to. I find this way I get a softer pasta dough in the end.
Now in a baking tin spread 1 tbsp of the pesto/bechamel mixture
Lay one layer of lasagna sheets
cover with 1 tbsp of pesto, mozzarella cheese, grated Parmesan cheese and bechamel
Cover with an other layer of lasagna sheet and repeat as previous step (do this till you get 4 layers). Cover the top with more pesto/bechamel mixture and Parmesan cheese.
Bake at 180 C for 40-45 min.
Let cool down before serving or refrigerate and heat it up when needed!
EAT people, EAT!