“Sunday lunch time, the oven is on and I guess from the smell that my grandma has prepared a big lasagna for the whole family.”
This is one of the first “food memories” that I have, and one of the happy thought that I still keep with me after many years. It happened so many times that it was a sort of ritual, comforting routine. Not every Sunday, but still quite often during my childhood. Was I tired of eating lasagna? Sure not, especially as a kid. I loved the green pesto version, I could eat tons of it. I cannot tell the same about my brother, for him it is beef lasagna or nothing!
What about you, have you ever tried the pesto version?
Just a few reasons to try this gluten free version: it’s healthy, vegetarian, so tempting and even easier to cook!
Ingredients (6 servings)
- 160 gr green pesto
- 360 gr gluten free lasagna sheets
- 700 ml milk
- 75 gr butter
- 60 gr maizena
- 40 gr Parmesan cheese
- Salt, pepper, nutmeg to taste
- The very first step, of course, is to make sure you have a mouth-watering pesto. Make your own with this easy original pesto recipe. LINK
- Prepare the besciamelle sauce. To ensure a foolproof, perfectly smooth result, follow these steps. Over low heat, melt the butter in a small pan, add the maizena and stir constantly until it absorbs. Lastly slowly pour in the milk (it must be hot)and keep cooking until dense. It should take 10 minutes and it is very important that you constantly stir the sauce, ideally with a mini whisk.
- To finalize the sauce, add salt and pepper to taste, and a teaspoon of nutmeg. Stir in the Parmesan sauce and the pesto as well. You will have a creamy and dense sauce for your lasagna!
- Use a rectangular tin to create your lasagna, alternating layers of sauce and lasagna sheets. Unless it’s suggested otherwise by the brand, I suggest you not to precook the lasagna sheets. The last layer should be a generous amount of sauce and some grated cheese.
- Bake in preheated oven at 190 for 35 minutes, or for 40 minutes if you like a more crunchy effect.
TIPS: Add mozzarella cubes or stir-fried zucchini cubes between the layers to make it extra tasty!
If you want to preserve your lasagna you have 2 options, you can either freeze it before cooking it, or just keep it in the oven for 20 minutes, cool down and freeze.
Have you tried it? Do you have any suggestions? Leave your comment!