Pesto lasagna

Pesto lasagna

Bolognese lasagna with bechamel and pesto... Sounds weird but was actually delicious ! I don't where I got this idea but I thought it could be a nice combo and it was, really good combo.

You can use store-bought pesto for this or make your own. It's not basil season right now, but I have a great spinach pesto recipe that would work great.

Pesto lasagna (serves 4-6) :

  • 500g ground beef
  • 50g de pesto
  • 1 onion
  • 1 tsp dried oregano
  • 2 garlice cloves
  • 1 large can of crushed tomatoes
  • Shredded cheese
  • 250g lasagna pasta (fresh or dried)
  • Olive oil
  • Salt and pepper

For the bechamel sauce :

  • 50g flour
  • 50g butter
  • 60cl whole milk
  • Nutmeg
  • Salt and pepper

Mince the onion and add it to a pan with a little bit of olive oil. Cook until translucent.

Mince the garlic cloves. Add the ground beef and garlic to the pan. Season with salt and pepper, add the oregano.

When the beef is no longer pink, add the crushed tomatoes. Let it simmer for 20-25 minutes.

To make the bechamel sauce, melt the butter in a pan and add the flour. Mix well until a paste forms.

Pour the milk while whisking and keep whisking until you have a thick but smooth consistency. Turn the heat off, season with salt, pepper and nutmeg.

Preheat the oven at 180°C/350°F.

Spread a bit of meat sauce at the bottom of the pan. Add a layer of pasta, a layer of meat sauce, a layer of bechamel sauce and a couple teaspoons of pesto that we're going to spread on top of the bechamel.

Repeat until your dish is full.

For the top layer, add some pasta, bechamel and a little bit of pesto spread up. Sprinkle with shredded cheese.

Bake for 35-45 minutes. Cover with aluminium foil when it's halfway done if the cheese browns too much.  

Serve warm !