I’m sure you’ve made many a lasagna over the years. I, myself, am partial to lasagna roll-ups. It really helps with portion control. But I was intrigued by this recipe by Donal Skehan because it used béchamel sauce, very different from my usual tomato sauce. And the fillings! I have never thought of using potatoes and green beans in a lasagna. My go-to’s are usually mushroom and spinach. But let me just tell you that the entire combination was super creamy and absolutely delicious!
This was also the first time I’ve ever made béchamel sauce and…where has this been all my life?? It’s so simple and yet so rich! Can’t wait to really perfect the method and use it many many more recipes.
- 1 stick of unsalted butter
- 75g of plain flour
- 750ml of milk
- Pinch of nutmeg
- 9 lasagne sheets
- 150g of fresh pesto
- 250g of green beans
- 500g of baby potatoes
- 75g of Parmesan cheese, finely grated
- Boil the potatoes until they can be easily pierced with a fork. Remove from the heat and slice into 1/2 centimeter slices.
- Boil the green beans for 2-3 minutes.
- Cook the lasagna sheets
- To make the béchamel sauce, add butter to a sauce pan at medium heat. Once the butter is melted and foaming, whisk in the flour to make a roux. Cook for 2 minutes then whisk in the milk. Continue to whisk and cook until the sauce becomes thick (this could take a while!). Season with salt, black pepper, and nutmeg.
- Remove from the heat and whisk in the pesto.
- Preheat the oven to 400 deg F.
- To make the lasagna: Spread some pesto sauce over the base of your casserole dish. Lay lasagna sheets over the sauce, cover with more sauce and sprinkle with green beans, potato slices and parmesan cheese. Repeat this process with another layer. Over your final layer of lasagna sheets, spread the remaining béchamel sauce and sprinkle over with parmesan cheese.
- Bake for about 25 minutes, until the top begins to bubble and brown.
- Serve warm!