📝 INGREDIENTS
Fresh Pasta
• Eggs (1 egg per 100 g flour, I used 5)
• All-purpose or 00 flour
Béchamel
• 100 g butter
• 100 g flour
• 1 liter whole milk
• Salt
• Nutmeg (to taste)
Pesto alla Genovese
• Fresh basil
• Pine nuts
• Garlic
• Parmigiano-Reggiano
• Pecorino
• Extra virgin olive oil
Vegetables
• Potatoes, peeled and sliced
• Green beans, trimmed
• Salted water (for boiling)
Other
• Parmigiano-Reggiano, grated (for layering)
👨🏻🍳 INSTRUCTIONS
1. Make the pasta dough
Mix eggs and flour using the ratio 1 egg per 100 g flour.
Knead until smooth, wrap, and let rest at least 30 minutes.
2. Roll the pasta
Roll the dough into thin sheets.
Do not pre-cook them — the béchamel will cook the pasta in the oven.
3. Prepare the vegetables
Boil potatoes and green beans in well-salted water until just tender.
Drain and set aside.
4. Make the béchamel
Melt butter, add flour, and cook briefly.
Whisk in warm milk and cook until smooth and slightly looser than classic béchamel.
Season with salt and a touch of nutmeg.
5. Assemble the lasagna
In a baking dish, layer:
• Béchamel
• Pesto
• Pasta sheets
• Potatoes
• Green beans
• Parmigiano-Reggiano
Repeat until finished.
Finish with béchamel, pesto, and Parmigiano on top.
6. Bake
Bake at 375°F / 190°C until bubbling and lightly golden.
Let rest 10–15 minutes before slicing.