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

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

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.

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

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

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.

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