Lasagne with Pesto alla Genovese (v)
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. However, Pesto alla Genovese is the official term for the basil and pine nut based sauce we all recognize today.
Genoa also adds green beans and potatoes to its lasagne to give an extra boost of flavour and texture, which we combined with fresh layers of lasagne pasta.
Ingredients: (allergens in bold): Fresh pasta (Wheat Flour, Eggs), Extra virgin olive oil, Olive oil, Mozzarella, Parmesan, Basil, Pine nuts, Potato, Green beans, Garlic, Salt, Black pepper