As with many Italian dishes with roots going far back in time, lasagna has evolved over the years and there are many versions not just in Italy but all around the world.
Lasagna (or lasagne, plural) is possibly the oldest type of pasta dating back to the Ancient Roman times.
The traditional and most well-known is the Lasagna alla Bolognese from Emilia Romagna, which consists of layers of thin noodles made with flour, egg and spinach layered in between a ragu sauce and bechamel, and topped off with a layer of Parmigiano-Reggiano cheese. That’s it. A few simple and wonderful ingredients.
Lasagna in Italy is not a dish you prepare with what you left over in the kitchen. It’s not layers upon layers of heavy cheese and sauce. It’s a delicate dish that takes care and time to create. Perhaps an exception is the traditional Lasagna Napoletana which is on the heavier side but still relies on a short list of ingredients.
Laura’s lasagna follows suit with the traditional style and this vegetarian recipe takes inspiration from the lasagna of Genova featuring a flavorful pesto. But as always, she has added her personal twist or two. This lasagna melts in your mouth with every bite and as you can imagine, it is for sure a favorite among our guests at Querceto.
You can make your own pesto or a jarred pesto is also acceptable if you don’t have the time or desire to prepare your own. Laura’s pesto recipe is listed below as well.
Laura did share this lasagna recipe in a recent Live Cooking Demo on Facebook. If you missed it, you can check out the video on our Facebook page.
WATCH LAURA'S LIVE COOKING DEMO
INGREDIENTS (serves 6):
LASAGNA
6 medium zucchini
1 LT bechamel sauce (approx. 4-5 cups)
6-7 OZ pesto without garlic ideally (fresh or jarred)
Vegetable broth (as needed)
Grated Parmigiano cheese
Fresh or dried lasagna noodles (enough for 4-5 layers, 12-15 noodles)
Extra virgin olive oil
Salt & pepper to taste
BECHAMEL SAUCE (approx.)
6 TBSP butter
6 TBSP flour
4-5 CUPS milk
Pinch of nutmeg
Salt and pepper to taste
NOTE: If you have the time, let the pesto, bechamel and zucchini mixture sit for a few hours at room temperature to let the flavors amalgamate better.
PESTO
25 fresh basil leaves
10 g pine nuts
1 walnut
15 g grated Pecorino or Parmigiano cheese
1.5 dl (2/3 cups) extra virgin olive oil
Coarse salt
NOTE: Laura is not a fan of garlic in pesto but if you are, feel free to add! You can also use a food processor or blender. A little trick from Laura if you are using a small/mid-sized blender or food processor, put it in the freezer before using it to make the pesto to maintain a cool atmosphere and avoid any wilting of the fresh basil leaves.
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