Italian🍜 Noodles & pasta

Genoa-Style Pesto Lasagna

Name: Genoa-Style Pesto Lasagna
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 7 tbsp unsalted butter; 7 tbsp all-purpose flour; 5½ cups whole milk; 1 tsp ground black pepper; 1/8 tsp ground nutmeg; 4 oz fresh basil leaves; 1 tbsp salt; ½ cup extra virgin olive oil; ¼ cups toasted pine nuts; 2 garlic cloves; 1 tbsp salt; 2 oz Parmesan cheese; 2 tsp lemon zest; 17 curly lasagna noodles; 1 oz Parmesan cheese; ¼ cups toasted pine nuts

⏱ 145 min

A distinctive lasagna from Genoa in northern Italy that replaces traditional tomato sauce with a combination of homemade béchamel and fresh basil pesto. The blanched basil retains its vibrant green color, while toasted pine nuts and lemon zest add brightness and freshness. The result is a rich yet light, silky, and elegant version of this classic comfort dish.

Adapted from a video by America's Test Kitchen

The Italian Lasagna Made Without Tomato Sauce | America's Test Kitchen

Watch on YouTube

Ingredients

unsalted butter7 tbsp
all-purpose flour7 tbsp
whole milk5½ cups
ground black pepper1 tsp
ground nutmeg1/8 tsp
fresh basil leaves4 oz
saltfor blanching basil water1 tbsp
extra virgin olive oil½ cup
toasted pine nuts¼ cups
garlic cloves

Steps

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1
Melt unsalted butter over medium heat and whisk in an equal amount of flour. Cook for about one minute, stirring constantly to combine well and remove any raw flour taste.
2
Slowly add the milk at the beginning to prevent lumps from forming, then increase heat to medium-high and bring to a boil, stirring occasionally.
3
Add ground black pepper and ground nutmeg to the mixture. Whisk constantly until the béchamel thickens noticeably, about one minute.
4
Transfer the béchamel to a large bowl and let it cool for about 20 minutes while preparing the pesto.
5
Briefly blanch the fresh basil leaves in boiling salted water for 5 to 10 seconds, then remove with a spider or slotted spoon and spin dry in a salad spinner.
6
Place the dried basil, extra virgin olive oil, toasted pine nuts, whole garlic cloves, and salt into a blender. Blend until completely smooth, about one minute.
7
Combine the cooled béchamel with the pesto. Fold in grated Parmesan cheese and lemon zest until well incorporated.
8
Cook the curly lasagna noodles in boiling water until completely tender, stirring occasionally to prevent them from sticking together.
9
Drain the cooked noodles and spread them on a vegetable oil-sprayed sheet pan. Spray again lightly and toss to separate.
10
Spread about one cup of sauce on the bottom of a 13×9 inch baking dish, pressing it into all corners.
11
Layer three noodles over the sauce, then add another cup of sauce. Repeat this layering process three more times, ending with a layer of noodles.
12
Sprinkle the remaining Parmesan cheese and toasted pine nuts over the top layer.
13
Bake in a preheated 375°F oven on the middle rack for 40 to 50 minutes, until the edges start to bubble and the top shows spotty browning.
14
Remove from the oven and let cool for about 45 minutes to allow the sauce to set before slicing and serving.

Genoa-Style Pesto Lasagna

Ingredients

Steps

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