Lasagne al Pesto (Ligurian Pesto Lasagne with Green Beans)
A fresh green Ligurian style lasagne of thin pasta sheets, basil pesto, tender green beans and potatoes under a light bechamel.
Made with White bechamel sauce and Basil pesto and Fresh egg pasta dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £1.38 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the fresh egg pasta dough (see the base recipe), rest it and roll it into long sheets about 1.5 mm thick. Cut to fit a 20 by 28 cm dish.
- 2
Boil the potatoes in salted water for 5 minutes, adding the green beans for the last 3 minutes. Drain and toss with the olive oil.
5 min - 3
Cook the pasta sheets in boiling salted water in batches for 30 seconds. Lift into cold water, then lay out on clean tea towels.
0 min 30 s - 4
Stir 50 ml of water into your ready made basil pesto (see the base recipe) to loosen it so it spreads easily. Warm the bechamel sauce in a pan until pourable.
- 5
Heat the oven to 190°C (170°C fan). Butter the dish. Spread a thin layer of bechamel on the base, then add a layer of pasta. Spread over a third of the pesto, then add a third of the potatoes, beans and mozzarella.
- 6
Repeat for three layers, finishing with pasta, the last of the bechamel and a few dots of pesto.
- 7
Bake for 30 minutes until bubbling and the top is lightly golden at the edges.
30 min - 8
Rest for 10 minutes before cutting. Serve with a tomato salad.
Tips
- Loosen the pesto with a little water before layering. Straight from the jar it is too thick and tears the pasta sheets.
- Never heat pesto fiercely, as basil turns dark and bitter. Layering it cold and baking gently keeps the colour.
- Cut the potatoes thinly and parboil them, otherwise they stay firm in the finished lasagne.
Storing and freezing
Cool within 2 hours and keep covered in the fridge for up to 3 days. Freeze portions for up to 2 months, thaw overnight and reheat until steaming hot all the way through.
Questions
Is this lasagne vegetarian?
Only if your pesto and mozzarella are made with vegetarian rennet. Traditional Parmigiano and pecorino in pesto are not, so check the labels or use a vegetarian hard cheese in the pesto.
Does it contain nuts?
Yes, classic basil pesto contains pine nuts, so this lasagne is not nut free. The pasta and bechamel are nut free, and you can use a seed based pesto for a nut free version.
Can I use bought pesto?
Yes. Use about 200 g of fresh refrigerated pesto and loosen it with a little water. Check the label for nuts and cheese.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.