Delicious, fragrant and completely vegetarian, this is lasagna with pesto! Here also enriched with green beans and peas, which are the fruits that the earth offers us in this period of early spring. Lasagna with pesto is simple to make and is a guaranteed result that will delight everyone. Besides, it is healthy, and that also means a lot! In fact, lasagna with pesto is satiating, thanks to the contribution of fiber, anti-inflammatory and antioxidants, thanks to basil and garlic, pine nuts support the immune system and Parmesan provides calcium. Health and taste are served with this exceptional dish!
Dried durum wheat lasagna
200 grams of boiled green beans
200 grams of cooked peas
A handful of basil leaves
1/2 clove of garlic
2 tablespoons of pine nuts
2 tablespoons of grated Parmesan cheese
Extra virgin olive oil
Vegetarian bechamel (soy or rice)
Start by making the pesto. In the mixer put the basil leaves, half a clove of garlic, the pine nuts and a few grains of coarse salt. Run the mixer and chop the ingredients. Add the Parmesan and blend again. Pour the pesto into a separate bowl and add the extra virgin olive oil slowly, continuing to mix, until you get a sauce with a fluid consistency. It's time to make lasagna. Grease a high-sided pan with oil. Spread a little béchamel on the bottom. Cover with a layer of lasagna. Distribute a little béchamel, then a layer of pesto, some green beans and peas, then again lasagna, béchamel, pesto and vegetables and continue like this until all the ingredients are used up. Finish with lasagna, bechamel and a sprinkle of Parmesan. Bake at 180 degrees for 35-40 minutes.