Lasagna Alla Ligure (Lasagna Like in Liguria)

 Ingredients: For a tray 20*30 cm (4 large servings or 6-8 small ones) Sheets: 300 g white flour 1 egg room temperature water (about 4-6 tablespoons) 1 tablespoon oil salt Filling: 4 medium potatoes 250 g green beans Béchamel sauce: 1 heaping tablespoon of white flour 50 g butter 500 ml milk salt, a pinch of nutmeg (optional) 150 ml Genoese pesto (the one I used is a traditional, organic, store-bought pesto) 150 g mozzarella (can be replaced with ricotta or omitted from the recipe) 2 tablespoons pine nuts salt, oil

We knead the dough for the sheets, transforming it into a ball that we wrap in plastic wrap. It is essential to let the dough rest for a minimum of 30 minutes, as the longer we let it rest, the easier it will be to roll out the sheet. This step is crucial for achieving a fine and elastic texture. If we decide to add béchamel sauce, although it is not mandatory, we begin preparing it. In a saucepan, we melt the butter, then add the flour, mixing until well incorporated. It is important to gradually add the cold milk, stirring continuously to avoid lumps. We keep the sauce on low to medium heat, stirring constantly, until it thickens and becomes a smooth cream. The ideal consistency is slightly liquid. Finally, we add salt and a pinch of nutmeg, if desired, and let it cool.

Meanwhile, we peel the potatoes and cut them into small cubes, which we put to boil in a pot of water with a little salt. In the meantime, we clean the green beans, wash them well, and cut them into small pieces, about the same size as the potato cubes. When the potatoes are almost cooked, we add the green beans and continue boiling until both ingredients become tender. After boiling, we drain the water and let the vegetables cool.

Now, it is time to roll out the dough into a thin sheet, thinner than a knife blade, but not as thin as for stuffed pasta. If we opt for a pasta machine, we stop 1-2 numbers before the last one. We cut the sheet into pieces that fit the baking tray and leave them on a cloth napkin sprinkled with a little flour, covering them with another napkin if the room temperature is high.

To prepare the sheets for lasagna, we blanch them in boiling water with a little salt. We introduce the sheets into the water and remove them as soon as they rise to the surface, using a spatula or kitchen tongs. We transfer them to cold water for a few seconds, then place them on cloth napkins to dry. Those who prefer a lasagna with very thin sheets can skip this step and use the sheets directly, without blanching.

In the baking tray, we put a little oil and a layer of béchamel sauce, followed by a sheet of lasagna. We then place some of the boiled potatoes, green beans, béchamel sauce, pesto, and mozzarella cut into small pieces. We continue with another sheet and repeat this process until we reach the last sheet, on which we only put béchamel sauce, pesto, mozzarella, and a few pine nuts for added flavor.

We place the tray in the preheated oven at 190 degrees Celsius and bake for 20 minutes. If we opted for unblanched sheets, we ensure a more liquid consistency of the béchamel sauce, and the baking time will be longer. After removing the lasagna from the oven, we let it cool for 5-10 minutes before cutting and serving. This dish is unique, having all the characteristics of a main course, and the large portions make it suitable both as a main dish and as a delicious appetizer. Enjoy every bite and savor the perfect combination of flavors!

 Tags:  eggs potatoes bean milk unt flour oil vegetarian recipes