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🍝 Creative Potato Pesto Lasagna

1011 kcal · 30 min · 4 servings

Ingredients

• 1 bunch basil
• 2 garlic cloves
• 2 tbsp Pecorino (freshly grated)
• 2 tbsp Parmesan (freshly grated)
• 1 tbsp pine nuts
• 150 ml olive oil
• salt
• pepper
• 2 tbsp butter
• 2 tbsp flour
• 500 ml milk
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 600 g potatoes (waxy)
• 250 g snow peas
• 300 g lasagna sheets
• 100 g Parma ham (sliced)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wash the basil and let it drain well.
3. 3. Roughly chop the basil.
4. 4. Peel the garlic and chop it roughly as well.
5. 5. Put the basil, garlic, Pecorino, Parmesan, pine nuts, and olive oil into a blender.
6. 6. Blend the mixture into a creamy sauce.
7. 7. Season the pesto with salt and pepper to taste.
8. 8. Melt the butter in a saucepan.
9. 9. Sprinkle the flour over the melted butter.
10. 10. Sauté the flour briefly without letting it turn brown.
11. 11. Add the milk gradually while stirring constantly.
12. 12. Bring the sauce to a boil.
13. 13. Continue cooking the sauce for about 1 minute.
14. 14. Remove the saucepan from the heat.
15. 15. Season the béchamel sauce with salt, pepper, and grated nutmeg.
16. 16. Peel the potatoes.
17. 17. Cook the potatoes in salted water for about 25 minutes until tender but firm.
18. 18. Let the potatoes cool down.
19. 19. Slice the cooled potatoes.
20. 20. Wash the snow peas.
21. 21. Remove the ends and strings of the snow peas.
22. 22. Blanch the snow peas for about 2 minutes in boiling salted water (cook briefly in boiling water).
23. 23. Drain the snow peas.
24. 24. Set the snow peas aside.
25. 25. Cook the lasagna sheets in boiling salted water until al dente.
26. 26. Lift the lasagna sheets out with a slotted spoon.
27. 27. Place the lasagna sheets on a kitchen towel.
28. 28. Spread some pesto on the bottom of the baking dish.
29. 29. Place a layer of lasagna sheets in the dish.
30. 30. Layer alternating slices of potato, snow peas, béchamel sauce, pesto, and lasagna sheets.
31. 31. Repeat the layering until all ingredients are used up.
32. 32. Finish the layers with a layer of béchamel sauce.
33. 33. Top the lasagna with the ham.
34. 34. Bake the lasagna in the hot oven for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 1011
• Protein: 31 g · Fett/Fat: 56 g · Carbs: 95 g