Lasagne alla Portofino

• portionen: Serves: 4

Zutaten

This recipe comes from Liguria in the north of Italy (the home of pesto Genovese!) and is made up of layers of pasta, homemade basil pesto and a creamy béchamel sauce. Then it’s topped with extra cheese so that it forms a beautiful golden crust in the oven.

Fresh basil pesto should never be cooked to preserve the freshness and aroma of the basil but this recipe is the one exception. Baking it together with the béchamel and pasta creates a delicious combination but in a way that still preserves the essence of the basil, resulting in a rich and flavourful dish.

Here are the ingredients 👇 Or you can find the full written recipe on my website.

500g lasagna sheets

For the pesto;

90g basil, leaves picked and stalk discarded

180ml extra virgin olive oil

90g pine nuts, lightly toasted

2 garlic cloves, skin removed

75g pecorino cheese, finely grated, plus extra

75g Grana Padano, finely grated, plus extra

For the béchamel:

75g butter, plus extra

75g plain flour or all purpose flour

900ml whole milk

Nutmeg, to taste

Fine sea salt and black pepper