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Lasagne Alla Portofino - Pesto Lasagne
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Lasagne Alla Portofino – Pesto Lasagne



If you love pesto and you love lasagne…you’ll love my Lasagne alla Portofino. This recipe comes from Liguria in the north of Italy (the home of pesto Genovese!) and is made up of layers of pasta, homemade basil pesto and a creamy béchamel sauce. Then it’s topped with extra cheese so that it forms a beautiful golden crust in the oven. Fresh basil pesto should never be cooked to preserve the freshness and aroma of the basil but this recipe is the one exception. Baking it together with the béchamel and pasta creates a delicious combination but in a way that still preserves the essence of the basil, resulting in a rich and flavourful dish.

FULL RECIPES
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35 Comments

  5. @BV4551Pl

    I envy Italian organic & clean ingredients that are available while here in USA, it’s 99% high-heat / bleached & enriched ingredients 🤢🤮

  16. @spraggatelli

    I just want to say I think you’re brilliant. I make nearly every one of your recipes and they’re always good

  17. @meonjeng

    I mean not gonna lie when he said "put all of the cheese" in the beginning, i thought wow thats not a lot of cheese. But the topping is more than that 😂

  18. @seizm5587

    Must be good but I think adding a few veggies inside in addition to this would make it even better

  19. @faissal_the_sultan1926

    I know the blender was used to make it easier and more accessible but using a mortar and pesel alevate the pesto on another level i am not completely sure why but using a mortar and pesel instead of a blender make the flavours more intense and give a far nicer texture, but regardless wonderful recipe i will try it soon

  26. @p.jardine

    I ❤your videos but on this one you should mix with the pastel and mortar this is what my nonna told me

  33. @anniefranssen5440

    Whats the reason for only doing half the basil and oil in the first mix of pesto? I just put all the ingredients in and mix. Does it affect the flavour?

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