🌿 Pesto Lasagna
Pesto lasagna is a green, meat-free take on the baked pasta, built on the Ligurian trio of basil pesto, potatoes and green beans. Thin pasta sheets are layered with pesto loosened with ricotta, plus tender slices of potato and beans. It bakes into a fragrant, herby dish that is lighter and fresher than a meat lasagna.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 dried lasagna sheets (about 250 g)
- 180 g basil pesto
- 300 g ricotta
- 300 g potatoes, thinly sliced
- 200 g green beans, cut into short lengths
- 150 ml water or vegetable stock
- 1 tbsp olive oil
- Salt and pepper
Method
- Boil the potatoes and beans together in salted water for 6–8 minutes until just tender; drain.
- Mix the pesto with the ricotta and enough water to make a spreadable cream.
- Oil a baking dish, then layer pasta sheets, pesto cream and vegetables; repeat, finishing with pesto cream.
- Cover with foil and bake at 190 °C for 25 minutes, then uncover for 10 minutes.
- Rest 10 minutes before serving.
How to make it lighter
- Use light ricotta and stretch the pesto with more of it — pesto is the richest part.
- Add extra green beans and fewer potatoes.
- Keep portions to one square and add a side salad.
History
Combining pesto with potatoes and green beans is a classic of Liguria, where it is traditionally served with trofie or trenette pasta. Layering the same flavours into a baked lasagna is a modern home and restaurant variation.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →