Pesto Lasagna with Béchamel | Easy Vegetarian Lasagna (No Tomato, No Meat)

This delicious and easy Pesto Lasagna is a fresh and creamy twist on the Italian classic—made with layers of pasta, basil pesto, béchamel, and Parmigiano cheese.
A vegetarian lasagna with no tomato sauce and no meat, ready to wow your guests with delicate flavor and vibrant color. Perfect for spring, summer, or anytime you’re craving something different!

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INGREDIENTS (6 people)🔻
For the Bechamel:
• 100 g (¾ stick plus 1 tbsp) butter
• 100 g (¾ cup plus 1 tbsp) all-purpose flour
• 1 liter warm milk
• 1 pinch ground nutmeg
• Salt, to taste
For the Pesto:
• 70 g (2½ oz) fresh Genovese basil leaves
• 100 ml (⅓ cup plus 1 tbsp) extra virgin olive oil
• 30 g (3 tbsp plus 2 tsp) pine nuts + more to garnish
• 1 garlic clove
• 30 g (about 1/3 cup) grated Pecorino cheese
• 50 g (about 1/2 cup) grated Parmesan cheese
For the Lasagna:
• 250 g (8¾ oz) fresh egg lasagna sheets
• More Parmesan for layering
• Olive oil for greasing

Get WRITTEN recipe and TIPS & TRICKS here: https://www.micaelaskitchen.com/pesto-lasagna-ligurian-lasagna/

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#vegetarianlasagna #lasagnawithpesto #greenlasagna

Tired of the same old lasagna? Try 
this creamy pesto version—no tomato, no meat, and ready to impress! Let’s get started! Let’s start by making a classic béchamel 
sauce. Melt the butter over low heat, whisk in the flour, and stir until smooth. Then, slowly add the warm milk 
while whisking to avoid lumps. Season with salt and just a pinch of nutmeg, 
and cook until the sauce thickens slightly. Now for the pesto—blend fresh basil, 
pine nuts, garlic, olive oil, Pecorino, and some Parmesan until creamy. If it’s 
too thick, just add a little more oil. Once the béchamel has cooled slightly, 
stir in the pesto. You’ll get a silky, light green sauce that smells amazing.
Preheat your oven to 220°C or about 428°F, and lightly oil a baking dish. Spread 
a ladle of sauce on the bottom, then layer your lasagna sheets, more 
sauce, and a sprinkle of Parmesan. Keep layering until everything’s used up, 
finishing with sauce and extra cheese. Add a few pine nuts and a drizzle 
of olive oil on top if you like. Bake for 20 minutes. Cover it with foil 
for the first 15 minutes to keep it moist, then uncover to let the top get golden and bubbly. Let it rest for 10 minutes before serving—this 
helps it set and makes slicing easier. If you loved this pesto lasagna, give it 
a thumbs up, leave a comment, and don’t forget to subscribe for more real Italian 
recipes—straight from my kitchen to yours! Enjoy!