Pesto Lasagne

Method

1. 1. Boil the potatoes for about 10-12 minutes or until soft when pierced with a fork. Before the end of the cooking time add the green beans and cook for 2-3 minutes. Drain and cut the potatoes into 1cm slices.
2. 2. To make the pesto, add the basil, garlic, parmesan, olive oil and pine nuts to a processor and blitz until you have a smooth, glossy and bright green pesto. Season to taste. Pour it into a small bowl and add enough olive oil to completely cover. This will stop it from going brown and it will keep for 5-6 days in the fridge.
3. 3. To make the sauce, place a medium sized saucepan over a medium high heat and add in the butter. When it’s completely melted and foaming add in the flour and whisk until you are left with a thick roux. Cook for 2 minutes before whisking in the milk gradually. Continue to whisk and cook until the sauce is smooth and holds a figure of eight when swirled with the whisk. Season with sea salt and ground black pepper and stir in the nutmeg. Remove from the heat and stir in 150g of the pesto.
4. 4. Preheat the oven to 200˚C/400°F/Gas Mark 6. Spread a third of the creamy pesto sauce across the base of a medium sized oven-proof dish. Arrange a layer of half of the potatoes, scatter in half of the green beans and a third of the parmesan and season well. Lay half of the sheets of pasta on top in a single layer. Repeat with another layer of everything and spread the remaining third of sauce over the lasagne sheets to coat. Scatter with the basil leaves and top with the remaining parmesan.
5. 5. Place in the oven to bake for 25 minutes until bubbling and golden. Remove from the oven and leave to sit for a few minutes.
6. 6. Drizzle some more pesto over the top of the lasagne and serve straight away with a fresh salad. (Any remaining pesto will keep covered in the fridge for 3-5 days).

• Recipes
• Main Meals
• Family

Ingredients

• US
• METRIC