Lasagne alla Ligure - Pesto, Potatoes and Green Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This Ligurian lasagna layers fresh basil pesto, potatoes, green beans, béchamel, and cheese instead of meat ragù. It's a lighter, vegetable-forward take on the classic Italian baked pasta dish.
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Nutrition & ingredients
Ingredients
serves 6- 10 lasagna sheets
- 500 ml whole milk (- ~2 cups)
- 50 g unsalted butter (- 1.8 oz)
- 50 g all-purpose flour (- 1.8 oz)
- ¼ teaspoon salt
- 50 g basil leaves (- about 60-65 leaves)
- ½ cup extra virgin olive oil
- 70 g Parmigiano Reggiano (- ½ cup)
- 30 g Pecorino Fiore Sardo (- 2 tablespoons)
- 2 peeled garlic cloves
- 15 g pine nuts (- 1 tablespoon)
- 5 grains of coarse salt
- ice
- 200 g green beans (- 7 oz)
- 2 medium potatoes
- 200 g Parmigiano Reggiano (- 1 cup)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h
- Sodium
- 1191mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 307mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.