Matt Xiaxiang
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Main dishesLasagna alla Genovese
Posted: 14/05/2025Updated: 14/05/2025
Lasagna alla Genovese is made with layers of fresh pasta sheets, basil pesto, béchamel sauce, and grated Parmigiano Reggiano.
Lasagna alla Genovese pairs well with a simple green salad dressed in olive oil and lemon, or a fresh Caprese salad with tomatoes, mozzarella, and basil. Roasted vegetables like asparagus or zucchini provide a nice balance to the richness of the lasagna. For bread, garlic bread or rustic Italian ciabatta can be served to soak up the sauce.
Ingredients
Servings
Pasta
- 200 grams 00 flour
- 4 large Eggs
Béchamel sauce
- 50 grams Unsalted butter
- 50 grams All-purpose flour
- 500 millilitres Whole milk
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Pesto
- 80 grams Basil leaves
- 40 grams Pine nuts
- 1 clove Garlic
- 60 millilitres Extra virgin olive oil
- 40 grams Parmigiano Reggiano
- 40 grams Pecorino Romano
- 1 teaspoon Salt
Assembly
- 50 grams Parmigiano Reggiano
- 50 grams Pecorino Romano
Instructions
Pasta
- On a clean surface, form a mound with the flour and make a well in the centre.
- Add the eggs and yolks. Gradually incorporate the flour into the eggs using a fork, then knead until smooth and elastic (about 8–10 minutes).
- Wrap in plastic and rest for 30 minutes.
Béchamel sauce
- Start by melting the butter in a saucepan on a low heat so to not burn it. Once melted, add the flour and whisk continuously to prevent lumps from forming.
- Take off the heat and gradually incorporate all the milk while whisking. Taking the saucepan off the heat helps to prevent it from lumping and ensure it has a smooth texture.
- Once the milk has been fully incorporated, add nutmeg and salt. Place the saucepan back onto the hob and let it simmer for 10 minutes on a low heat with the lid on.
- Once the béchamel sauce has thickened and become fragrant, take off the hob.
Pesto
- Start by placing the garlic cloves and a pinch of salt into the pestle and mortar. Grind them together until you have a smooth paste.
- Add the toasted pine nuts to the garlic paste and continue grinding until they are finely broken down and incorporated.
- Gradually add the basil leaves to the mortar in small handfuls, grinding and pressing them into the paste until they are fully broken down and integrated.
- Add the Parmigiano Reggiano and Pecorino Romano to the mixture, grinding them into the pesto until smooth.
- Slowly pour in the extra virgin olive oil, grinding and mixing until the pesto reaches a smooth, creamy consistency. Taste and adjust the seasoning with more salt if necessary.
Assembly
- Roll out pasta into thin sheets (setting 6–7 on a pasta machine). This recipe uses a 13x9-inch dish. Cut pasta to fit this size.
- Pre-heat oven to 180°C. Spread a thin layer of béchamel and pesto in the bottom of the dish.
- Add a layer of pasta, then a thin layer of béchamel, dollops of pesto, and spread evenly. Sprinkle both grated cheeses evenly over.
- Repeat for another 3 or 4 layers, finishing with spread béchamel, pesto, and extra cheese on top.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake uncovered for another 15–20 minutes until golden and bubbling. Rest for 10 minutes before serving.
My notes
Cooking tips
- Pestle and mortar: The grinding action slowly breaks down the basil and nuts without heating them, which preserves the fresh flavour and vibrant green colour. It also releases essential oils from the basil more effectively than blades. That said, a blender or food processor can be a time-saving alternative. If using one, pulse gently and keep the mixture cool—avoid over-blending, which can cause the basil to darken and turn bitter.
- Homemade pasta: Homemade pasta absorbs the sauces better and the thickness can be easily controlled. Dried pasta sheets work, but they may stay firmer or require pre-cooking, and the texture is often less delicate. If you do use dried, parboil them briefly or choose no-boil sheets that are designed for oven baking.
- Béchamel sauce: If it thickens too much, whisk in a little more milk to loosen it. Letting it cool slightly before layering helps prevent it from thinning too much during baking.
- Grate cheese fresh: Pre-grated cheese often contains anti-caking agents that affect melt and flavour.
- Toasting nuts: This brings out their natural oils and aroma, deepening the flavour. Some nuts, particularly pine nuts, can have a slightly bitter taste when raw. Toasting them helps to reduce bitterness and bring out their sweeter, more mellow flavour.
- Even layering: When assembling the lasagna, make sure the layers are as even as possible. Use a spoon or spatula to spread the pesto and béchamel thinly and evenly over the pasta to avoid overly thick spots.
Alternative ingredients
- A variety of nuts can be used instead of pine nuts such as walnuts, cashews and almonds. Personally, I find blanched almonds mimic the flavour or pine nuts the most closely.
- The Ligurian variation of Lasagna alla Genovese often includes blanched green beans and thinly sliced potatoes as part of the layering.
Storage instructions
- Refrigeration: If you assemble the lasagna ahead of time, cover it tightly with plastic wrap or aluminium foil and refrigerate it. It can be stored in the fridge for up to 24 hours before baking. If storing after cooking, allow to cool completely before storing in an airtight container in the for up to 3–4 days.
- Freezing: You can also freeze an both unbaked and baked lasagna for longer storage (up to 3 months). Wrap it tightly in plastic wrap, followed by a layer of aluminium foil to prevent freezer burn.
Re-heating instructions
- Oven: For best results, re-heat in the oven at 180°C for about 20–25 minutes (an additional 30 minutes if cooking from frozen), covering with foil to prevent drying out. Remove the foil during the last 5 minutes to get a crispy top.
- Microwave: Re-heat individual portions in the microwave (must thaw overnight in the fridge beforehand). Cover loosely with a damp paper towel to keep moisture in, and heat for 2–3 minutes, checking and stirring occasionally.
Nutrition and dietary facts
Vegetarian
(Per serving) Calories: 461kcal (20%), Protein: 23.8g (40%), Fat: 25g (31%), Saturated fat: 8.9g (59%), Carbohydrates: 42g (15%), Sugars: 3g (12%), Fibre: 2.5g (8%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.