Pesto Lasagne (Lasagne al Pesto)
This Pesto Lasagne (Lasagne al Pesto) is the ultimate autumn comfort. Imagine layers of creamy roasted butternut squash, rich cheese sauce, garlicky basil pesto, pasta and gooey mozzarella. Trust me, it tastes so good…
Servings: 6 servings
Ingredients
- 1 medium butternut squash peeled, de-seeded and cut into cubes
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Pinch of dried chilli flakes
- 2 tbsp ricotta
For the bechamel sauce:
- 100 g unsalted butter
- 100 g plain flour
- 1 L full-fat milk
- 30 g Parmesan grated
- Salt and freshly ground black pepper
- Fresh nutmeg
To assemble:
- 9-12 fresh or dried lasagne sheets
- 130 g fresh basil pesto approx
- 100 g Parmesan grated
- 1 ball of mozzarella drained and torn into pieces
Instructions
- Preheat the oven to 180C Fan and set out a baking tray and 20x30cm ovenproof dish.
- Tip the diced butternut squash onto a baking tray and drizzle with the olive oil. Season with salt and freshly ground black pepper and sprinkle with a pinch of dried chilli flakes. Toss to coat in the oil and seasoning, then spread in an even layer. Roast in the oven for about 30-35 minutes - or until the butternut squash has softened and started to caramelise at the edges.
- Carefully spoon the cooked butternut squash into a food processor and add the ricotta. Blitz to combine. I like to keep some texture to mine, but you can continue to blend until completely smooth, if you prefer. Taste and adjust the seasoning, if needed. Set aside.
- Next, make the bechamel sauce: melt the butter in a large non-stick saucepan, over a low-medium heat, until foaming. Add the flour and stir to combine. Continue to cook for a couple of minutes to ‘cook out’ the flour and remove the raw flour taste.
- Gradually add the milk, whisking to remove any lumps. It should thicken as you whisk - some lumps will remain but keep whisking and they should disappear. Once most of the milk has been added, you can start to add in large additions. Continue to cook until it thickens enough to coat the back of a wooden spoon. Remove from the heat and add the grated cheese and a generous grating of fresh nutmeg. Stir until the cheese has melted. Season to taste with salt and freshly ground black pepper.
- To assemble: spread ⅓ of the butternut squash mixture in the bottom of your baking dish in a smooth and even layer. Top with a layer of lasagne sheets, followed by ⅓ of the cheese sauce. Dollop over ½ of the pesto, ensuring it is evenly dolloped across the surface. Add some grated Parmesan on top. Repeat the layers - ensuring you finish with a layer of white sauce. Scatter over the torn mozzarella and sprinkle with a little more Parmesan. Bake for about 30-35 minutes or until bubbly and golden.
- Leave to stand for 5 minutes before serving. Enjoy!
Notes
Scroll up for a helpful step by step guide to make this Lasagne al Pesto.
To store: either cover well or transfer to an airtight container and then place in the fridge for up to 3 days.
To reheat: Individual portions reheat well in the microwave - 1-2 minutes until hot. You could reheat in the oven at 180c for 10-15 minutes, it will depend on how big the portion is.
To freeze: You can freeze the lasagne, either pre and post-baking, depending on what you prefer and the time you have. Make sure it's cool, then wrap the whole dish in clingfilm and a layer of foil (or transfer to an airtight tupperware container). Freeze for up to 3 months. Defrost overnight at room temperature until fully thawed then either bake from scratch or reheat at 180c for 10-15 minutes or until piping hot.
Make ahead: You can prep the lasagne right up to the assembled stage, then cover and chill in the fridge overnight before baking. You may need to add 5-10 minutes to the cooking time to ensure it's hot all the way through.
Serving suggestions: I like to serve my Pesto Lasagne with some garlic bread to mop up all the delicious sauce. Some extra vegetables or a crisp salad are also delicious.
Texture: to add a bit of texture, sprinkle over a pangrattato or toasted pine nuts just before serving.
Make it vegetarian-friendly: swap the Parmesan for a vegetarian-friendly Parmesan-style cheese. Gran Moravia, Old Winchester or a strong Cheddar all work well.