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Vegetarian, Italy

Pesto lasagna with green beans and potatoes

Pesto lasagna is an Italian dish for 4 people, ready in 70 minutes, medium difficulty, for about €2.20 per person. Instead of tomato sauce, it uses a béchamel flavored with pesto, layered with green beans and potatoes between the pasta sheets. The key to success is mixing the pesto into the béchamel off the heat, so it keeps its basil flavor.

I'm suggesting a Ligurian style lasagna, green with pesto, layered with green beans and potatoes, an original dish full of flavor.

Pesto lasagna with green beans and potatoes
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.20
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This lasagna is a change from the usual tomato and beef version. The pesto blends into a mild béchamel, the green beans keep a bit of bite, and the potatoes turn soft and comforting. Basil green runs through every layer, parmesan browns on top, and the result always surprises people expecting a red sauce.

It works well for a slightly more special weeknight dinner, or for having friends over without spending hours in the kitchen. Since there's no meat, it fits easily into a vegetarian meal without feeling like a compromise. It takes a bit of organizing between the cooking and the layering, but nothing complicated once the ingredients are ready.

The ingredients

4 people

Pantry

  • Lasagna sheetsoften in the pantry 250 g
  • Pesto 190 g
  • Flouroften in the pantry 50 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green beans 300 g
  • Potatoes 300 g

Dairy

  • Butter 50 g
  • Milk 60 cl
  • Grated parmesan 50 g

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Cook the sliced potatoes and the green beans in salted water until tender. 15 min

    Plunge the green beans into cold water to keep their bright color.

  2. Make the béchamel with the butter, flour and milk, season with salt and pepper. 8 min

    Whisk constantly, it's ready when it coats the back of a spoon.

  3. Stir half the pesto into the béchamel off the heat.

    Off the heat, the pesto keeps its fresh basil taste.

  4. Assemble the lasagna, alternating sheets, pesto béchamel, potatoes and green beans, finishing with béchamel.

    Start with a thin layer of béchamel at the bottom of the dish.

  5. Sprinkle with parmesan and bake at 180°C until golden on top, then add a drizzle of pesto. 35 min

    Let it rest ten minutes before cutting.

Our tips to get it right

  • Slice the potatoes thin and even, they cook faster and spread more evenly between the lasagna sheets.
  • Drain the green beans and potatoes well before assembling, extra water would thin out the béchamel too much.
  • Save the other half of the pesto for the final drizzle, it adds a fresh basil note that baking alone wouldn't give you.

The variations

  • Swap the green beans for thin zucchini slices for a more summery version.
  • Add a bit of ricotta between the layers for a creamier texture, while keeping the dish vegetarian.
  • For a quicker version, use no-boil lasagna sheets and cut the oven time by ten minutes.

What to serve it with

  • A green salad with lemon dressing
  • A glass of dry white wine
  • Cherry tomatoes in olive oil

Storage

This lasagna keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well in portions for up to a month. Reheat in the oven or microwave, adding a splash of milk if the béchamel has thickened.

Questions about this dish

Can you make this pesto lasagna ahead of time?

Yes, you can assemble it the day before and keep it in the refrigerator. Take it out a little before baking so it's not too cold, and add five extra minutes in the oven if needed.

Can you use red pesto instead of green pesto?

Yes, sun dried tomato pesto works just as well, the dish will simply look red instead of green. The trick of mixing it into the béchamel off the heat still applies.

Do the lasagna sheets need to be precooked?

No, with this much béchamel, regular sheets cook directly in the oven. Just make sure they're fully covered in sauce so the edges don't dry out.

How can you adapt this for kids who aren't used to pesto?

Mix less pesto into the béchamel to soften the basil flavor. You can also leave part of the dish without the final pesto drizzle, adding it only to the adults' portions.

How long does it take to make a pesto lasagna with green beans and potatoes?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pesto lasagna with green beans and potatoes?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pesto lasagna with green beans and potatoes cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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