Lasagna with Mutti Tomato Pesto, Potatoes, and Green Beans
Creamy, fragrant and irresistible, these lasagne with Mutti Green Tomato Pesto are perfect for anyone looking for an easy-to-make first course full of authentic flavour.
1h 15 min (COOK TIME: 35 min / PREP TIME: 40 min)
Medium
4 people
Ingredients
-
250
g
lasagne sheets
-
360
g
Mutti Pesto of Tomato with Basil
-
400
g
potatoes
-
250
g
green beans
-
800
g
milk
-
70
g
butter
-
70
g
flour
-
100
g
grated Parmigiano Reggiano
-
50
g
grated Pecorino Romano
-
t.t.
salt
-
t.t.
pepper
-
t.t.
nutmeg
-
a few
basil leaves
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Lasagna with Mutti Tomato Pesto, Potatoes, and Green Beans: Method
- First, boil the potatoes, peel them while still warm and leave them to cool. Trim the green beans, removing any ends and impurities, then cut them into three pieces. Boil them for 8 minutes in salted boiling water.
- Prepare the béchamel sauce: in a small saucepan, melt the butter, add the flour and let it cook for a few moments, then pour in the warm milk. Stir well and season with salt and nutmeg. Cook for 3–4 minutes, stirring continuously.
- Cut the potatoes into medium-sized cubes. Place the Mutti Green Tomato Pesto in a bowl and add a few tablespoons of the green beans’ cooking water.
- In a baking dish, spread a few spoonfuls of béchamel, arrange the lasagne sheets, then cover with more béchamel and a few spoonfuls of Mutti Pesto. Add the green beans, potatoes, Pecorino Romano and Parmigiano. Repeat until you have four layers. For the final layer, use only béchamel, pesto and cheese.
- Cover with baking paper and foil and bake for 30 minutes at 180°C in a fan oven. Remove the covering and allow to brown for a further 10 minutes. If necessary, switch on the grill for the last 2–3 minutes.
