Description
Discover the authentic Italian flavors with this detailed recipe for Lasagnes au Pesto. Combining fresh homemade pasta sheets, rich béchamel sauce, and a vibrant homemade basil pesto, this dish is a perfect harmony of creamy, cheesy, and herbaceous notes. Ideal for a cozy family dinner, these lasagnes are baked to a golden finish with a delightful crust of melted Parmigiano Reggiano.
Ingredients
Scale
For the Fresh Pasta Dough:
- 200 g Farine type 00 (double zero flour), plus extra for dusting
- 2 medium eggs (120 g)
- Pinch of fine salt
For the Pesto Sauce:
- ½ clove garlic
- 2 pinches coarse salt
- 100 g fresh basil leaves
- 30 g pine nuts
- 60 g grated Pecorino cheese
- 140 g grated Parmigiano Reggiano AOP cheese
- 200 g extra virgin olive oil
For the Béchamel Sauce:
- 100 g Farine type 00 (double zero flour)
- 100 g butter
- 1 liter whole milk
- 80 g grated Parmigiano Reggiano AOP cheese
- Salt to taste
- Nutmeg, freshly grated, to taste
Additional:
- Olive oil for greasing and coating pasta sheets
Instructions
- Prepare the pesto: Clean basil leaves with a dry cloth without washing. Using a mortar and pestle, crush peeled garlic with coarse salt until creamy. Add basil leaves with more coarse salt and crush by rotating the pestle and mortar in opposite directions. Add pine nuts and grated Pecorino and Parmigiano Reggiano cheeses while continuing to press. Slowly drizzle in olive oil, mixing continuously until obtaining a homogeneous sauce. Alternatively, use a chilled blender, pulsing briefly to avoid basil oxidation.
- Set aside the pesto: Reserve the prepared pesto. If using a blender, ensure blades are cold and mix briefly. Now, prepare the pasta dough by sifting flour into a bowl, reserving about 30-40 g to add as needed. Add eggs and gently mix with a fork, gradually incorporating flour into the eggs.
- Knead the pasta dough: Using hands, knead the dough for at least 10 minutes until soft and smooth. Form into a ball, wrap in plastic wrap, and let rest in a cool, dry place for approximately 30 minutes. Meanwhile, prepare the béchamel sauce.
- Make the béchamel sauce: Heat milk in a saucepan. In another pan, melt butter over low heat, then turn off the heat and gradually add sifted flour, whisking constantly to prevent lumps. Return pan to low heat and cook until the mixture turns lightly golden.
- Add milk to béchamel: Season milk with grated nutmeg and salt. Slowly pour milk into the butter-flour mixture, whisking vigorously. Cook on low heat for 5-6 minutes, stirring continuously until the sauce thickens and starts to boil. Pour the béchamel into a bowl and allow to cool.
- Roll out the pasta: Retrieve rested dough, lightly dust with flour, and divide into two portions. Wrap unused portion in plastic wrap to prevent drying. Roll out dough with a pasta machine, starting from the widest to the thinnest setting, achieving approximately 2 mm thickness. Cut the sheets into 22 rectangles of 10×15 cm using a smooth pastry wheel or knife. Lay sheets on a floured tray to prevent sticking.
- Cook pasta sheets: Boil a large pot of salted water and blanch pasta sheets for 1 minute. Drain and place on a tray, brushing lightly with oil to avoid sticking. Optionally, immerse briefly in cold water to stop cooking.
- Assemble the lasagnes: Lightly oil a 30×20 cm baking dish. Spread a layer of béchamel followed by pesto. Arrange 3 pasta sheets slightly overlapping atop the sauces.
- Layer sauces and pasta: Cover with béchamel and pesto, spreading evenly with a spoon. Sprinkle with grated cheese. Repeat layering pasta sheets (3 per layer), béchamel, pesto, and grated cheese until ingredients are used, forming 6 layers total.
- Final layer preparation: Top with 4 pasta sheets placed horizontally. Spread béchamel and pesto, blending sauces to a creamy consistency. Finish with a final sprinkle of grated cheese.
- Bake the lasagnes: Bake in a preheated static oven at 180°C (356°F) for 15 minutes. Then, switch to grill mode for an additional 5 minutes to brown the top. For a softer surface, omit the grill step.
- Serve: Remove from oven, allow to cool slightly, then serve the lasagnes au pesto warm and enjoy.
Notes
- Basil leaves should never be washed with water to preserve their aroma; clean with a dry cloth instead.
- When preparing pesto with a blender, pulse briefly and keep blades cooled to avoid oxidation and bitterness.
- Resting the pasta dough is crucial for elasticity and easier rolling.
- Blanching pasta sheets before assembly prevents overcooking during baking and helps layering.
- Use high-quality Parmigiano Reggiano and Pecorino for authentic flavor.
- The béchamel sauce can be made ahead and refrigerated until use.
- The final grilling step crisps the top layer, but can be skipped for a softer lasagne surface.
- If a pasta machine is unavailable, roll dough thinly by hand with a rolling pin.
