Pesto lasagna (also called “Portofino Lasagna”) is the Ligurian alternative to the traditional Italian “Lasagna Bolognese”. In this version, pesto and cheese are used instead of ground beef and tomato sauce, while the presence of béchamel and Parmesan cheese gives the recipe the usual and unmistakable rich and savory texture.
Lasagna is the typical family recipe for festivities and convivial occasions and it is considered one of the most popular Italian comfort foods.
This recipe is quite simple and relatively quick to prepare and it can be stored in the fridge up to 2 days.
If you also want to make your own béchamel and pesto, read below and remember to save another hour or so for your cooking session!
Quick Homemade Béchamel Recipe
Click on the link to check out this detailed bechamel recipe, or just follow these simple step:
- Heat milk in a saucepan.
- In the meantime, melt butter in another pan.
- Add flour to melted butter and carefully stir to obtain a creamy texture.
- Cook over very low heat for about 7-8 minutes, while stirring to avoid any lumps.
- Add salt and nutmeg to taste.
- Slowly pour milk, while stirring.
- Cook over low heat for another 5 minutes, until the sauce becomes thick and creamy.
You can use béchamel not only for lasagna recipes, but also for cannelloni, crêpes, soufflés or simple vegetables dishes.
Quick Pesto Sauce Recipe
Click on this link for a detailed authentic pesto Genovese recipe, or follow these simple steps:
- Carefully wash basil leaves and dry them on a clean cloth.
- Place basil leaves in the mixer and add garlic, pine nuts, Pecorino and Parmesan cheese.
- Blend at low speed to obtain a crumbly texture.
- Slowly add olive oil and salt to taste and blend at very low speed, until you obtain a liquid sauce.
You can use pesto both for lasagna and pasta, but also to season boiled vegetables like potatoes.
Pesto Lasagna
Ingredients
For the lasagna
- 1½ cup béchamel sauce 360 ml, see recipe
- 9 oz lasagna noodles 250 g
- 1 cup pesto sauce 240 ml, see recipe
- 7 oz Provolone cheese 200 g (Provola cheese)
- 2½ oz Parmesan cheese grated, 60 g
For the béchamel sauce
- 1 stick of butter 110 grams
- 4 tbsp flour 100 g
- 1 quart milk 1 l
- pinch salt
- pinch nutmeg
For the pestro sauce
- ½ cup olive oil 120 ml
- 2½ oz fresh basil leaves 60 gr
- 1 oz Pecorino cheese grated, 25 gr
- 1 oz Parmesan cheese grated, 25 gr
- 1 clove garlic
- 1 tbsp pine nuts
- Salt to taste
Instructions
- Prepare the bechamel and the pesto sauces. Chop Provolone cheese to bite size pieces. Preheat oven to 350F (180 C).
- Spread some béchamel on a baking tray. Place one layer of lasagna noodles (paying attention to fill every empty space).
- Spread another layer of béchamel.
- Spread one layer of pesto sauce.
- Add some Provolone chops.
- Sprinkle with grated Parmesan cheese.
- Add another layer of lasagna noodles and repeat the whole procedure until you have finished all your ingredients. The upper layer should be made of béchamel, pesto and Parmesan.
- Bake for 20 minutes. Serve warm.
Homemade béchamel sauce for pesto lasagna
- Heat milk in a saucepan. In the meantime, melt butter in another pan.
- Add flour to melted butter and carefully stir to obtain a creamy texture. Cook over very low heat for about 7-8 minutes, while stirring to avoid any lumps. Add salt and nutmeg to taste.
- Slowly pour milk, while stirring.Cook over low heat for another 5 minutes, until the sauce becomes thick and creamy.
Homemade pesto sauce for Portofino lasagna
- Carefully wash basil leaves and dry them on a clean cloth.
- Place basil leaves in the mixer and add garlic, pine nuts, Pecorino and Parmesan cheese.
- Blend at low speed to obtain a crumbly texture.
- Slowly add olive oil and salt to taste and blend at very low speed, until you obtain a liquid sauce.