This Lasagne alla Portofino recipe hails from Liguria and contains layers of pasta, homemade basil pesto and a creamy béchamel sauce. Topped with extra Parmesan and some pine nuts for crunch, it's the ultimate comfort food for any season.
- 6-12 lasagna sheets
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 1/2 cup of Parmesan, finely grated
- 1/2 cup fresh basil
- 1/2 cup olive oil
- 1 lemon, zested and juiced
- 1/4 cup flour
- 1/4 cup unsalted butter
- 1 bay leaf
- 3 cups whole milk, warmed
- freshly grated nutmeg
- white wine vinegar
How To Make
STEP 1: Begin by making the pesto. Toast the pine nuts in a hot dry pan until lightly golden and shiny from the natural oils.
STEP 2: Add pine nuts to a blender along with Parmesan, garlic, basil, oil and lemon zest, blend to a rough paste. Season with salt, pepper and lemon juice to taste. Set aside.
STEP 3: In a large pan, heat the butter and flour over medium heat and stir to create a roux. Add the bay leaf then slowly add the warm milk, whisking to avoid lumps. Stir until slightly thickened, and season with nutmeg, vinegar, salt and pepper to taste. Discard the bay leaf.
STEP 4: Using an ovenproof dish, add a layer of lasagna sheets followed by pesto, then bechamel, season each layer with a pinch of salt and pepper. Repeat this step until all pasta sheets are used. Finish with a layer of bechamel.
STEP 5: Once layered, sprinkle the top with finely grated Parmesan. Transfer to the oven and bake for 20 minutes, then top with pine nuts and cook for an additional 10 minutes until bubbling and golden. Serve immediately and enjoy!