Lasagna al Pesto con le Patate

Lasagna with Pesto and Potatoes


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The combination of potatoes and pesto is a classic one, and the addition of the pasta, cheese and creamy sauce here turns it all into a lovely dense, rich dish which makes a perfect vegetarian lunch or supper dish, especially during cold weather. Serve with a salad, if you like.


  • 12 sheets fresh lasagne
  • 3 medium potatoes, peeled
  • 50 g/2 oz/¼ cup unsalted butter
  • 50 g/2 oz/½ cup plain/all-purpose flour
  • 600 ml/1 pint/ cups milk
  • 60 ml/4 tbsp pesto
  • 115 g/4 oz/ cups grated Parmesan cheese
  • sea salt and ground black pepper
  • small leaf basil or torn basil leaves, to garnish


  1. Blanch the pasta sheets in salted boiling water and drop them into cold water to prevent them sticking to each other. Lay them out ready to use. Do not let them overlap, or they will stick together.

  2. Cook the potatoes in a large pan of salted boiling water for 10-15 minutes, until just soft. Drain and leave to cool slightly, then slice them thinly (this is easier to do once they are nearly cold). Preheat the oven to 190°C/375°F/Gas 5.
  3. Melt the butter in a pan until it is foaming, add the flour and stir together vigorously until a smooth roux is formed.
  4. Add the milk and stir together until smooth. Simmer gently, stirring frequently until the sauce is thickened enough to coat the back of a spoon.

  5. Stir in half the pesto and season with salt and pepper. Add about half the Parmesan cheese and stir again.
  6. Spread a layer of the sauce over the base of a shallow ovenproof dish. Cover with a layer of potatoes, then add a layer of sauce, and dot with some of the remaining pesto. Cover with lasagne sheets and another layer of sauce, then a few dots of pesto. Sprinkle with Parmesan.

  7. Repeat the layering process, finishing off with a layer of sauce. Sprinkle the remaining Parmesan on top.
  8. Bake for 20-30 minutes, until bubbling and golden. Serve immediately, sprinkled with basil and extra Parmesan.