Lasagna with pesto

Lasagne with pesto: a delicious and comforting combination

Total time: 1 hour 5 minutes
Preparation time: 25 minutes
Baking time: 20 minutes
Number of servings: 6

Lasagna with pesto is a refined yet easy-to-prepare recipe that combines the fresh flavors of basil with the creamy texture of the sauce and the flavor of ham. This recipe is perfect for family dinners or special occasions, and every bite will transport you to a world of authentic flavors.

The history of lasagna is fascinating, deeply rooted in culinary traditions but reinterpreted over the years in different ways. In this version, basil pesto adds a fresh and vibrant touch, transforming a classic dish into a modern delight.

Ingredients needed

For the pesto:
- 3 bunches of fresh basil (about 150g) - make sure they are well washed and dried
- 100 g Parmesan (grated)
- 40 g pine kernels or walnut kernels - for a more intense flavor, you can toast the seeds lightly before use
- 1 garlic clove - fresh, for a stronger taste
- Olive oil (about 100 ml, but add as much as needed)
- Salt - a pinch of coarse salt

For the remaining ingredients:
- 20 lasagna sheets (dry or fresh)
- 200 g thinly sliced ham - you can use turkey ham for a lighter version
- 250 ml cream - use cooking cream for a creamier texture
- 5-6 tablespoons Parmesan or unsmoked cheese (for gratin)

How to make pesto lasagne

1. Making the pesto: Start by preparing the pesto. Wash the basil leaves well and dry them gently with a towel. Place them in a blender with the pine seeds, garlic clove, Parmesan and a pinch of salt. Gradually add the olive oil, blending well until smooth and creamy. If necessary, add more oil as for mayonnaise, stirring continuously. Finally, add the cream and mix again until smooth. Pesto can be refrigerated, covered, for several days.

2. Boiling the lasagna sheets: In a large pot, bring salted water to a boil. Add the lasagna sheets, one at a time, and cook al dente according to package directions. Be sure to stir them occasionally so they don't stick. Once cooked, remove with a spatula and place on a clean kitchen towel to drain well.

3. Assembling the lasagna: Preheat the oven to 180°C. Grease a baking tray with a tablespoon of pesto, then place a first layer of lasagna sheets. Add a layer of pesto, ham slices and another layer of lasagna sheets. Repeat this process until the ingredients are finished, making sure the last layer is pesto. On top, sprinkle Parmesan or grated cheese.

4. Baking: Place the tray in the preheated oven and bake for 20 minutes or until the surface is golden brown and au gratin. The flavor that will fill your kitchen while baking will be simply irresistible!

5. To serve: Let the lasagna rest for a few minutes before cutting. Serve with grated Parmesan on top and, if you like, a fresh rocket or cherry tomato salad for a contrast of textures and flavors.

Practical tips

- Pesto: You can experiment with different nuts instead of pine nuts (walnut kernels, cashews or hazelnuts) for a unique flavor.
- Lasagna sheets: If you want to save time, you can use ready-made lasagna sheets that don't require boiling.
- Vegetarian option: Replace ham with grilled vegetables such as zucchini or eggplant for a delicious vegetarian option.

FAQs

1. Can I use dried basil for pesto: Although fresh basil provides the best flavor, you can use dried basil in shortage, but you will need to adjust the amount as the flavor is more concentrated.

2. How can I make lasagna lower in calories: You can reduce the sour cream or replace the Parmesan with a lower-fat cheese, and you can use whole-wheat lasagna sheets for extra fiber.

3. What drinks go with pesto lasagna: A dry white wine, such as a Sauvignon Blanc, or a minty lemonade cocktail pair well with the flavors of this dish.

Nutritional values (per serving):
- Calories: 550
- Protein: 30 g
- Fat: 35 g
- Carbohydrates: 40 g

This pesto lasagna is not just a meal, but a complete dining experience that brings a smile to the faces of your loved ones. Savor every bite and enjoy the moment around the table!

 Ingredients: For the pesto: 3 bunches of basil (I used 3 pots of basil plants) 100 g parmesan 40 g pine nuts or walnut kernels, one clove of garlic olive oil, salt; The rest of the ingredients: - 20 sheets of dry or fresh lasagna - 200 g thinly sliced ham - 250 ml sour cream - 5 - 6 tablespoons of parmesan or unsmoked cheese