Pesto lasagne work when the pesto stays bright and the bechamel carries it through the layers without turning the pan oily. The sauce should season the pasta, not drown it.
We use Gusta Genovese pesto as the central sauce, fold it into warm bechamel off the heat, and keep the potatoes and green beans thin enough to layer cleanly. The bake sets the pasta and sauce; the pesto flavor comes from restraint.
Set servings and units first. You can change them anytime.
Heat the oven to 375°F. Butter a 13 by 9 in baking dish.
Blanch the potato slices in salted boiling water for 4 minutes, then add the green beans for 2 minutes. Drain well and cool slightly.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, then gradually whisk in the milk.
Simmer the bechamel for 6 to 8 minutes, until it coats a spoon. Remove from the heat, season with salt and pepper, and whisk in the Gusta Genovese pesto.
Spread a thin layer of pesto bechamel in the dish. Layer lasagne sheets, sauce, potatoes, green beans, and cheese, repeating until the ingredients are used and finishing with sauce and cheese.
Cover with foil and bake for 25 minutes. Uncover and bake 15 minutes more, until bubbling at the edges. Rest 15 minutes before slicing.
You made Lasagne al Pesto. Time to eat.
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Do not boil pesto in the bechamel. Add it off the heat so the basil stays brighter and the oil is less likely to split.
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