Think lasagna always has to be heavy and packed with tomato sauce? Think again! In this episode, Christie Morrison shows Bridget Lancaster how to make Genoa-style pesto lasagna that completely lightens up this hearty favorite. Instead of a traditional red sauce, Christie opts for a homemade bechamel thickened with a simple roux. This version of lasagna is rich, silky, and fresh.
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22 Comments
I want to put some eggs in the sauce… fluffy and adds protein. 🤷
What a luxurious lasagna. It looks great. I hope to try it myself one day.
Jesus, Mary and Joseph—NO FLIPPING COTTAGE CHESSE in lasagna!!!!!
wrong cheese
Isn't it more the cheese and pasta that makes it heavy though? Not the tomato? (It looks good though)
Yummmmmm!!!!!
Our son spent a year as an exchange student n extreme northern Italy. When we visited, the mom of the couple he was staying with made a pesto lasagna. It was the best Italian meal I have ever had!
I’m wondering how this would be served…not cold, but cool to room temperature??
so off topic but christie's bangs look amazing
Clearly NOT a cardiologist's Delight!
I like this recipe and I will try it, but I'll shorten the process and make it my way. Thanks for the idea.
This looks incredibly decadent. I wouldn't make it without adding some layers of veggies as the nutrient content of the recipe is so poor. I would keep the intent and flavor but make it as healthy as possible.
Don't dump the basil in the boiling water like that. Use a strainer to put it in and take it out. And make pesto using a mortar and pestle, not a blender. And use more garlic.
This is wrong, you're not suppose to boil the basil, that removes the flavor. You mash the basil, cheese and pine nuts with mortar and pestle.
Something about this recipe seems off. I'm not saying it is because I haven't tasted it, but it appears claggy. Lasagna is usually visually appetizing because it looks rich and wonderfully layered. This reads flat and one-dimensional and while pesto can be delicious, too much can prove off putting.
Loving this…would add chopped broccoli to one of the layers, though….thanks so much.
I’m here looking at the video and thinking that I would add toasted chicken and ricotta, lol… I know, I know… it wouldn’t be so “light” anymore, but it would be delicious and more nutritious with the added protein.
LOL there's NO measurement for "Lightness". Using Pesto is great for flavor. However the COST of making enough Pesto (with Pine Nuts) is 10-15 Times more expensive than a Tomato/Meat based sauce. The Béchamel is used in Tomato Sauce Lasagna too. I make Pizza with Pesto and another with Tomato Sauce…NOBODY says one is "Lighter" than another, it's JUST A DIFFERERNT Flavor
YUMMMMM!!!!!!! and YUMMMMM
I followed this recipe as written and would not make it again. The parm cheese doesn’t do anything but add a salty weirdness. For my second attempt I replaced the lasagna noodles with Fusilli, added grated jack and mozzarella to the Béchamel, assembled in layers and topped with halved cherry tomatoes and crispy pancetta. Let me tell you, it was heavenly.
I LOVE pesto and make it all the time, and this seems like an awful waste of pesto and parmesan.
I've made pesto for years and never had it turn brown.