Name: Ligurian Potato & Pesto Lasagne
Total time: 1 h
Yield: 6
Ingredients: 300g green beans, trimmed; 500g small waxy potatoes, peeled and thinly sliced; 300g fresh lasagne sheets – about 8 large sheets; 50g Parmesan (or vegetarian alternative), grated; Small handful of pine nuts; FOR THE PESTO; 50g pine nuts; 1 plump garlic clove, peeled; 25g Parmesan, finely grated, plus extra to serve; 2 large handfuls of basil leaves; 200ml olive oil; FOR THE BÉCHAMEL; 50g butter; 50g plain flour; 600ml whole milk; Parmesan rind, if you have it; Freshly grated nutmeg; Salt and freshly ground black pepper

VMG Recipes

Ligurian potato & pesto lasagne