The word pesto comes from the Genoese word pestâ, which means to pound or crush. Traditionally, all of the ingredients for pesto were ground in a marble mortar, so, strictly speaking, pesto can refer to any sauce made from grinding up ingredients. Pesto alla Genovese is probably, along with the tomato sauce, one of the best-known and most-loved pasta sauces in the world. Although the first written records of Genoan-style pesto recipe are fairly recent, dating back to 1860, this aromatic and flavoursome sauce has its roots in much earlier times.
When you think of lasagne, you probably think of the famous Lasagne alla Bolognese with bolognese ragù and bechamel sauce. However, there are many others, including this Lasagne al Pesto Genovese, which draws on beautiful, homemade pesto. Our homemade pesto is ground in a pestle and mortar using the finest ingredients from Italy, including oodles of beautiful, green basil, the very best extra virgin olive oil, heady garlic and plenty of tangy Parmesan. Layered between fresh lasagne sheets, it’s a taste of Italy in summer - and we’re all in agreement that Italy in summer is Italy at its finest.
Ingredients: (allergens in bold): Fresh lasagne sheets (Wheat Flour, Eggs), Extra virgin olive oil, Olive oil, Mozzarella, Parmesan, Basil, Pine nuts, Potato, Green beans, Garlic, Salt, Black pepper
You can download the menu here
Fresh Lasagne al Pesto Genovese
|Fresh Lasagne al Pesto Genovese||325g||700kCal|
Please note the above nutritional guidance is based on our estimates only.