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Pesto Béchamel Lasagne
Inspired by techniques from America's Test Kitchen.
Lasagne · Pesto · Italian (Ligurian-inspired)
A green lasagne layered with basil pesto béchamel and topped with Parmesan and toasted pine nuts.
Prep40 min
Cook1 h
Total1 h 40 min
DifficultyMedium
Per serving494 kcal
PremiumVegetarianNo added sugar
ServingsMakes 10
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs
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Method
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Free sugars
Sugar (daily guide)
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- whisk
- large pot
- spider or slotted spoon
- salad spinner or clean tea towel
- blender
- rimmed baking sheet
- 23 x 33 cm baking dish
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 494 kcal |
| Protein | 14.1 g |
| Carbohydrate | 40.7 g |
| of which sugars | 8 g |
| of which free sugars | 0 g |
| Fat | 31 g |
| of which saturates | 10.9 g |
| Fibre | 1.9 g |
| Salt | 1.17 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
