Italian basil pesto lasagne al forno (also called lasagne alla Portofino) is hands down the best summer lasagna recipe. It’s light, easily made vegetarian and just totally delicious. If you love pesto, you’ll swoon over this dish!
History
This divine pesto lasagna recipe comes from Liguria, home to pesto Genovese (basil pesto). Although many Italians call this dish lasagne al pesto, traditionalists don’t. For the Genovese, the original lasagne al pesto isn’t baked and the pasta is cut into squares, rather than rectangles.
In the local dialect, those pasta squares are called ‘mandilli de saea’ or silk handkerchiefs. Silk handkerchief pasta with basil pesto is considered to be the oldest pasta pesto pairing.
In Italy, you can also find this pesto lasagna referred to as lasagne alla Portofino (Portofino style lasagna). However, I couldn’t find any online info on how it came to be called that. Maybe, just not to be confused with the original lasagne al pesto or because Portofino is such a well-known Ligurian destination.
Plus, to make things even more confusing. There are other pasta alla Portofino recipes. These include mixing pesto with tomatoes, which apparently horrifies the Genovese!
Even though this recipe is relatively modern in comparison to other pasta and pesto recipes, it has become pretty popular both in Liguria and throughout Italy. Genova was the first place in Italy to master the art of making fresh pasta. In fact, they’ve been making it there since the 12th century! However, basil pesto was a later addition to the Ligurian kitchen, having been invented in the 1800s.
Before they invented pesto, the Genovese ate their lasagne pasta either cooked in broth and sprinkled with cheese or seasoned with condiments such as prescinsêua cheese (a cross between yogurt and ricotta), normal ricotta and cinnamon or sauces of mushrooms and hazelnuts.
The official basil pesto ingredients.
Basil pesto (pesto Genovese) originated in Liguria. There, they have an official recipe for it published by the Genova Chamber of Commerce. This official recipe has seven ingredients: Ligurian basil leaves, Vessalico garlic, Mediterranean pine-nuts, Ligurian extra virgin olive oil, coarse sea salt and both aged Parmigiano and Pecorino from Sardinia.
Of course, those exact ingredients are hard to find even here in Veneto. So, most of us have to use locally sourced basil leaves, pine nuts, garlic and extra virgin olive oil. Both cheeses are also not easy to source. In fact, I often make basil pesto with just Parmigiano.
Ingredients
Basil Pesto:
- Basil: For the best flavor and aroma, use fresh, medium-sized, bright green basil leaves.
- Garlic: Use fresh garlic instead of ready-made minced garlic, as the minced garlic contains preservatives that affect the flavor.
- Parmigiano Reggiano: Adds a savory depth to the pesto. If you need a vegetarian option, look for a vegetarian parmesan, as Italian parmigiano contain animal rennet
- Pecorino: Offers a sharp, salty bite. You can use pecorino Romano or Pecorino Sardo. If both unavailable, you can increase the amount of Parmigiano Reggiano instead.
- Pine Nuts: These nuts add a rich texture and subtle nutty flavor to the pesto.
- Olive Oil: High-quality Italian extra virgin olive oil is recommended for the most authentic flavor.
Béchamel Sauce:
- Butter: Starts the roux for the béchamel. Ideally use unsalted butter to better control the seasoning of your sauce.
- Flour: You can use all-purpose flavor, also known as plain flour, or you can also use ’00’ flour.
- Milk: For the creamiest and richest béchamel sauce, use fresh whole milk.
- Nutmeg: Freshly grated nutmeg adds a subtle warmth and spice to your béchamel sauce, giving it more flavor.
Lasagna:
- Lasagne Sheets: You can use dried, store-bought fresh, or homemade pasta sheets. If using normal dried lasagne or slightly thick fresh sheets, par-cook them in boiling water until they are almost al dente before assembling. For no-boil dried lasagne or very thin fresh sheets, you can layer them directly into the dish as they will cook through during baking.
- Provolone Cheese: Is used for its excellent melting qualities; slice it thinly for even layers. You can substitute provolone with mozzarella if it’s unavailable. Both these cheeses are available in vegetarian versions although in Italy they are traditionally made with animal rennet.
- Parmigiano Reggiano: Sprinkle generously on the top layer for a golden, crispy finish when baked. Use a vegetarian parmesan if you follow a vegetarian diet.
Versions of Italian basil pesto lasagne al forno.
Like many traditional Italian recipes, you can find this pesto lasagna made in slightly different ways. However, the most common is this recipe with homemade basil pesto, fresh lasagne pasta sheets, homemade béchamel and grated Parmigiano cheese. I also added some slices of provola cheese as some recipes call for that too and I liked the idea.
Some Italians add ricotta, mozzarella or mascarpone to this dish. Others include veggies such as zucchini or tomatoes or with green beans and potatoes, traditional ingredients in pesto pasta recipes.
There are also versions with meat such as ham or with seafood like shrimps. I preferred to go with the simplest and most basic recipe. However, I made both the pesto and the béchamel myself.
Step by Step Instructions
This pesto lasagna recipe includes three parts: making the basil pesto, making the bechamel sauce, and layering and cooking the lasagna. If you have store-bought basil pesto or bechamel sauce, you can skip those steps.
Making the basil pesto
1) If possible, choose medium-sized young leaves (brighter green). Rinse the leaves under water and dry them well with paper towels.
2) Mash the garlic cloves in the mortar using the pestle. Then add pine nuts and grind them with the garlic to make a paste.
3) Add basil leaves (a few at a time) and a little olive oil and grind together with the garlic and pine nuts.
4) Once you have added all the basil, mix in the cheese and adjust the consistency with extra virgin olive oil if needed.
Making the bechamel sauce
1) Melt butter in a pan over low heat, stir in flour to form a thick paste (roux), then remove from heat.
2) Slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on moderate to low heat and keep stirring constantly until it starts to simmer and thicken. Lower the flame, wait a couple of minutes, then turn it off.
3) Add a pinch of salt and the nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further. You can also leave it in the fridge.
Note: If the béchamel seems too thick when you are ready to assemble your lasagna, you can mix in some more milk.
Layering and Cooking the Pesto Lasagna
1) Preheat your oven to 350°F (180°C).
2) Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt and a splash of olive oil, then bring to a boil again and add the lasagna sheets. Once halved cooked, drain the lasagna sheets and set to the side.
Note: If you’re using fresh pasta sheets, they won’t need pre-cooking unless they are quite thick.
3) Start to assemble your basil pesto lasagna. Spread some béchamel on the bottom of an oven dish. Cover with pasta sheets and spread more béchamel over the pasta.
4) Add some pesto and mix it with the béchamel sauce.
5) Place slices of provola cheese onto the béchamel and pesto. Continue with other layers; pasta, béchamel, pesto, cheese until you have used all the lasagna sheets.
6) Finish with a layer of béchamel sauce and a generous sprinkling of grated Parmigiano Reggiano on the top.
7) Bake in the oven for about 30 minutes. Check the pasta is cooked by piercing with a sharp knife. Cover and set aside and let the lasagna rest for 5-10 minutes before serving.
Storage and Leftovers
Storing Leftovers: If you have leftover pesto lasagna, allow it to cool to room temperature before covering it. Store in an airtight container or tightly wrap the dish in plastic wrap or aluminum foil. It can be refrigerated for up to 3 days.
Reheating: To reheat the lasagna, place it in an oven preheated to 350°F (175°C). Cover the lasagna with aluminum foil to prevent the top from burning or drying out. Heat for about 15-20 minutes, or until thoroughly warmed through. If you’re reheating a smaller portion, a microwave can also be used. Heat on medium power in a microwave-safe dish, covered, for 2-3 minutes or until hot throughout.
FAQs
Traditionally, in Liguria, basil pesto is made using a pestle and mortar. This method allows the ingredients to have a more rustic texture. I used this traditional approach for the pesto in this recipe. However, if you’re pressed for time, you can also use a food processor. I often do!
Absolutely! You can use store-bought basil pesto and béchamel sauce to speed up the preparation process. Simply layer these with your pasta sheets and cheese, and your lasagna will be ready to bake in no time. While it’s convenient and still tasty, using homemade pesto and béchamel will offer the best flavor. If time allows, consider making these components from scratch for a really authentic Italian experience.
The traditional cheeses used in this recipe, Parmigiano Reggiano and Pecorino, are not vegetarian as they include animal rennet. For a vegetarian-friendly version, use cheeses that are labeled as vegetarian, which are free from animal rennet
More Recipes You May Like:
In my opinion, this Italian basil pesto lasagne al forno was one of the best meatless lasagna recipes I have ever tried. My Italian hubby Salvatore thought so too! I’m sure if you make this recipe, you’ll love it as much as we do! And if you do, please let me know what you think! Write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon appetite!
Italian Basil Pesto Lasagne al Forno (pesto lasagna)
Italian basil pesto lasagne al forno (also called lasagne alla Portofino) is hands down the best summer lasagna recipe. It’s light, easily made vegetarian and just totally delicious. If you love pesto, you’ll swoon over this dish!
Ingredients
For homemade pesto
- 2 ¼ oz fresh basil leaves rinsed and dried
- 1-2 garlic cloves peeled
- 2 oz Parmigiano Reggiano grated (or vegetarian parmesan)
- 1 ½ oz Pecorino from Sardinia or just Parmigiano (or vegetarian parmesan)
- 3 ½ fl oz extra virgin olive oil or as required
- 1 oz pine nuts
For homemade béchamel
- 3 ½ oz unsalted butter
- 3 ½ oz ’00’ or all purpose flour
- 4 cups fresh whole milk you may need more
- 1 teaspoon grated nutmeg
Other ingredients
- 7 oz fresh thin lasagne sheets i used 10 sheets for 4 people or dried pasta sheets
- 2 oz Parmigiano Reggiano for baking (or vegetarian parmesan)
- salt to for pesto and béchamel to taste
- 12-15 thin slices provola cheese 3-4 per layer except the top
Instructions
Making the basil pesto
-
If possible, choose medium-sized young leaves (brighter green). Rinse the leaves under water and dry them well with paper towels.
-
Mash the garlic cloves in the mortar using the pestle. Then add pine nuts and grind them with the garlic to make a paste.
-
Add basil leaves (a few at a time) and a little olive oil and grind together with the garlic and pine nuts.
-
Once you have added all the basil, mix in the cheese and adjust the consistency with extra virgin olive oil if needed.
Making the bechamel sauce
-
Melt butter in a pan over low heat, stir in flour to form a thick paste (roux), then remove from heat.
-
Slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on moderate to low heat and keep stirring constantly until it starts to simmer and thicken. Lower the flame, wait a couple of minutes, then turn it off.
-
Add a pinch of salt and the nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further. You can also leave it in the fridge.
-
Note: If the béchamel seems too thick when you are ready to assemble your lasagna, you can mix in some more milk.
Layering and Cooking the Pesto Lasagna
-
Preheat your oven to 350°F (180°C).
-
Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt and a splash of olive oil, then bring to a boil again and add the lasagna sheets. Once halved cooked, drain the lasagna sheets and set to the side.
-
Note: If you’re using fresh pasta sheets, they won’t need pre-cooking unless they are quite thick.
-
Start to assemble your basil pesto lasagna. Spread some béchamel on the bottom of an oven dish. Cover with pasta sheets and spread more béchamel over the pasta.
-
Add some pesto and mix it with the béchamel sauce.
-
Place slices of provola cheese onto the béchamel and pesto. Continue with other layers; pasta, béchamel, pesto, cheese until you have used all the lasagna sheets.
-
Finish with a layer of béchamel sauce and a generous sprinkling of grated Parmigiano Reggiano on the top.
-
Bake in the oven for about 30 minutes. Check the pasta is cooked by piercing with a sharp knife. Cover and set aside and let the lasagna rest for 5-10 minutes before serving.
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Notes
Strict vegetarians will need to replace the pecorino and parmigiano with vegetarian parmesan as these Italian cheeses contain animal rennet.
Making basil pesto in the food processor:
Put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.
Nutrition
Calories: 584kcalCarbohydrates: 40gProtein: 17gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 58mgSodium: 409mgPotassium: 178mgFiber: 2gSugar: 1gVitamin A: 1058IUVitamin C: 2mgCalcium: 343mgIron: 2mg
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my pasta recipes cookbook!?
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