Ligurian Lasagna with Pesto, Green Beans and Potatoes

Method

1. In a small pot, melt 100 g of butter over low heat.
2. When the butter is melted, add 100 g of flour and stir to incorporate.
3. Gradually add 1 liter of milk in three additions, stirring well after each to avoid lumps.
4. Season with a pinch of salt and grated nutmeg.
5. Cook the béchamel, stirring constantly, until it thickens (it will thicken quickly once hot).
6. Boil potatoes until just tender (not too soft), then cut into small pieces.
7. Add the green beans and potato pieces to the béchamel.
8. Mix 250–300 ml of pesto into the béchamel until the sauce turns green and well combined.
9. Spread a thin layer of the pesto-béchamel mixture on the bottom of a baking dish.
10. Place a layer of dry lasagna sheets, covering the entire surface without gaps.
11. Add another layer of sauce, then another layer of pasta. Repeat for 3–5 layers (depending on dish size).
12. On the final layer, generously sprinkle grated Parmesan cheese.
13. Cover with aluminum foil and bake in a preheated oven at 180°C (static or fan) for 15–20 minutes.
14. Remove the foil for the last 5 minutes to create a golden crust.
15. Let rest for a few minutes, then serve with fresh basil leaves and a crack of black pepper.