Vegetarian Lasagna with Pesto, Green Beans and Potatoes, a typical dish of Ligurian cuisine, for vegetarian lovers. Reed how to make it fast and easy
If there is a dish of Italian tradition that everyone loves, this is lasagna.
Classic Bolognese lasagna recipe needs egg pasta, Bolognese ragu and bechamel sauce. Lasagna original recipe wants Parmigiano cheese, in order to give even more flavor. It’s a rich and unique dish, perfect for Sunday lunches with your family.
But we can make a very special lasagna, rich and tasty with typical Ligurian flavors. In this recipe you’ll find out how to make vegetarian lasagna with pesto, potatoes and green beans. This is a very interesting variant, which I can propose as a valid alternative to the classic recipe.
Vegetarian Lasagna with Pesto, Green Beans and Potatoes recipe
- 300 g (10 oz) of green beans
- 4 potatoes medium size
- 80 g (3 oz) of grated Parmigiano cheese
- béchamel made with our recipe
In order to make a great vegetarian lasagna with pesto, potatoes and green beans, you have to cook some ingredients separately. Let see how to do it.
Peel the potatoes and clean the green beans (1). In a pot, take the water to a boil adding 1 tablespoon of coarse salt. Boil the potatoes for 20 minutes. Then add the green beans and cook them for 15 minutes (2). In the meantime, prepare pesto Genovese and béchamel made with our recipes. Add pesto to the béchamel and stir (3-4).
Drain potatoes and green beans and put them aside. Make the lasagna sheets following our recipe. Boil them in boiling water for 1 minute. Then place cooked lasagna sheets over clean cloths. Now that you have prepared all the ingredients, proceed with the preparation of vegetarian lasagna with pesto, potatoes and green beans or lasagne alla Ligure.
In a baking dish, spread a little béchamel sauce with pesto (5), then add a lasagna sheet and another layer of green bechamel (6).
Add 2/3 tbs of parmigiano cheese (7). Then add a little bit of potatoes and green beans cut into pieces. Keep doing this until you end all the ingredients (8). Finish with a lasagna sheet, pesto béchamel sauce and grated parmigiano cheese (8-9).
Cover pesto lasagna with an aluminum foil (10). Cook in a preheated oven at 180 ° (350F) for 20 minutes. Remove the aluminum foil and finish cooking in the oven for another 10 minutes. Let rest vegetarian lasagna with pesto, potatoes and green beans for 10 minutes before serving (11-12).
How can we make this recipe faster?
We can of course use ready-made pesto, ready-made lasagna sheets, and even ready-made béchamel, or (better) prepare all the ingredients with our hands in advance. It’s clear that homemade pesto and homemade béchamel will be much more delicious! With regard to the lasagna sheets I think we can get excellent results even with those purchased in the fridge counter of the supermarket.