From Cristina De Marchi - https://www.semplicementecri.it's kitchen in Italy.

Originally published on Cookpad Italy as Lasagne pesto patate e fagiolini, with US measurements.

Pesto Lasagna with Potatoes and Green Beans

Name: Pesto Lasagna with Potatoes and Green Beans
Total time: 3000 s
Yield: Serves 8–10 (large lasagna pan)
Cuisine: American
Ingredients: 1.1 lbs potatoes (500 g); 1.1 lbs green beans (500 g); 2 cups pesto (about 500 g); 2 cups béchamel sauce (about 500 g); 1.1 lbs oven-ready egg pasta lasagna noodles (500 g); Parmesan cheese, to taste; Salt, to taste; Pine nuts, to taste

Cristina De Marchi - https://www.semplicementecri.it @semplicemente_Cry

Imperia

Pesto lasagna with potatoes and green beans is a delicious main dish inspired by Ligurian cuisine, perfect for any occasion. This tasty vegetarian recipe will please everyone, especially pesto lovers, and is a great alternative to classic meat lasagna.

Cristina De Marchi - https://www.semplicementecri.it @semplicemente_Cry

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Ingredients

20 minutes prep + 30 minutes baking

Serves 8–10 (large lasagna pan)

1.1 lbspotatoes (500 g)
1.1 lbsgreen beans (500 g)
2 cupspesto (about 500 g)
2 cupsbéchamel sauce (about 500 g)
1.1 lbsoven-ready egg pasta lasagna noodles (500 g)
Parmesan cheese, to taste
Salt, to taste
Pine nuts, to taste

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Steps

20 minutes prep + 30 minutes baking

1

Peel and dice the potatoes. Boil them in salted water for 10 minutes.
2

Boil the green beans in salted water for 10 minutes. Then cut them into small pieces and mix with the potatoes.
3

Preheat the oven to 350°F (180°C). Mix the pesto with the béchamel sauce and add a few tablespoons of the vegetable cooking water or a little milk until you get a smooth, creamy sauce.
4

Butter all sides of a baking dish. Spread a thin layer of the sauce on the bottom, then add a layer of lasagna noodles.
5

Add more sauce, a generous layer of potatoes and green beans, a few pine nuts, and a good sprinkle of Parmesan cheese.
6

Repeat the layers until you reach the top. For the final layer, spread a thin layer of sauce, then top with béchamel and Parmesan cheese.
7

Bake at 350°F (180°C) with convection for 30 minutes. Enjoy your delicious lasagna!

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Cristina De Marchi - https://www.semplicementecri.it @semplicemente_Cry

Published in the US on May 06, 2026 13:46

Imperia

Inizio ora, a 50 anni, a coltivare la passione per la cucina.Ora che i miei figli sono più grandicelli ho più tempo libero.Trovo incredibilmente stimolante cercare e sperimentare nuove ricette, unendo inoltre la mia passione per la fotografia.Stavo cercando in rete un modo originale per creare un ricettario e magicamente mi è comparsa la pubblicità di questa app ...et voilà... scaricata.Sto creando giorno per giorno il mio personalissimo ricettario (se pubblico una ricetta è perché è stata approvata dalla mia Family e quindi ripetibile), che condivido con piacere etraggo moltissimi spunti dagli "Chef" di Cookpad che, come me, si cimentano ai fornelli.Se volete curiosare, mi sto costruendo un blog : https://semplicementecri.altervista.org/

Keywords

Lasagna Pesto Sauce Parmesan Pasta Egg Green Bean Pinenuts Cheese Noodle Potato

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