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Lasagna with pesto and green beans

Pasta65 minutes6 people650 calories
1/52/53/54/55/5 (8 votes)
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By Ascen Jimenez

It is a Lasagna unconventional because, in addition to bechamel, it has pesto, green beans and cooked potatoes. And I tell you that it is a real delight.

In the video you will see, in addition to the look it has, that preparing it is not complicated. Our Thermo is in charge of making both the pesto and the bechamel and then we just need to mount the layers.

All the green beans and potatoes I already had them cooked -it's a harvest recipe perfect-. And the lasagna sheets that I have used do not need pre-cooking.

In the notes section I leave you some tips to make it a little less caloric, because that is the only "but" that this dish has.

Lasagna with pesto and green beans

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An original and delicious lasagna. Bring lettuce pesto, green beans, and cooked potatoes.

Lasagna with pesto and green beans
  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: pasta
  • Calories: 650
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the pesto:

  • 50 g grated Parmesan
  • 30 g cashew nuts
  • 1 garlic clove
  • 150 g of extra virgin olive oil
  • A pinch of salt
  • 80 g of lettuce

For the bechamel:

  • 50 butter g
  • 50 g flour
  • 700g milk
  • Sal Island
  • Pepper and grated nutmeg

Plus:

  • Pre-cooked lasagna sheets
  • 300 g of cooked potato sliced
  • 250 g of cooked green beans
  • Grated Parmesan (50 or 100g)

Preparation

  1. We put the Parmesan in the glass (both the 50 g that we will use for the pesto and what we will use later for the surface of the lasagna). We will therefore put between 100 and 150 g. We grate it during 15 seconds at speed 10.

  2. We remove part of the grated cheese, leaving the 50 g that we will use for the pesto in the glass.

  3. We also put the cashew nuts, the garlic clove, the lettuce, the extra virgin olive oil and the salt in the glass. We program 20 seconds, speed 7. We put the pesto in a bowl and reserve it.

  4. Without having to wash the glass, we are going to prepare the béchamel. We put the butter in the glass. We program 3 minutes, 100º, speed 1.

  5. We incorporate the flour and program again 2 minutes, 100º, speed 1.

  6. We add the milk, salt, pepper and nutmeg. We program 6 minutes, 90º, speed 4.

  7. Now we only have to assemble the lasagna. In a wide ovenproof dish we put a first layer of béchamel sauce. Then we cover the source with some plates of lasagna.

  8. We add a little pesto, part of the cooked vegetables and more béchamel. We put again béchamel, plates of lasagna, a little pesto and vegetables and more béchamel. We finish the preparation with plates of lasagna and béchamel to cover them. On the surface we put grated cheese.

  9. Bake at 200º (preheated oven) for approximately 45 minutes. Let it rest for about 10 minutes and serve.

Notes

To make it a little lighter, we can substitute a part of the pesto oil for vegetable broth or even water. The pesto I have prepared is cheaper than the traditional one: I substitute the basil for lettuce and the pine nuts for cashews. But you can do the Genoese pesto if you prefer. The precooked lasagna sheets can be substituted for the traditional ones, but we will have to cook them previously in a large saucepan with plenty of water.

More information - Green Beans Salad


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  1.   Mamen said
    ago 5 years

    How much lettuce should I put in? I have not seen it in the recipe

    Reply to Mamen