Lasagna with Herb Pesto and Squacquerone
Created by MsPia on May 14, 2025
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #44609
Ingredients
- 1 garlic clove
- 200 grams green beans
- 7 tablespoons extra virgin olive oil, or to taste
- 40 grams walnuts
- 30 grams parmesan
- 25 grams pecorino Romano
- 200 grams squacquerone
- 250 grams lasagna
- 4 tablespoons parsley
- Salt, to taste
- 1 tablespoon thyme
- 1 tablespoon marjoram
How to Make
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Step 1: Preheat oven to 180C/350F.
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Step 2: Trim the green beans, wash them, cook them for 5-6 minutes in plenty of boiling salted water and drain them.
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Step 3: In a food processor, chop the peeled garlic with a little salt, the walnuts, parmesan cheese, pecorino, a bunch of herbs made up of parsley, marjoram and thyme and 6-7 tablespoons of oil. Blend until you obtain a thick pesto.
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Step 4: Blanch the lasagna in boiling salted water for 1 minute, drain, spread a layer on the bottom of an oiled baking dish and cover with a thin layer of pesto. Continue with a few green beans and a few flakes of squacquerone, then more pasta, pesto and continue the layers in the same way, until you run out of ingredients.
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Step 5: Cover the baking dish with aluminum foil and put it in the oven at 180C/350F for about 20 minutes. Serve hot.
Nutritional Facts
- Serving Size: 1 (156.6 g)
- Calories 234.5
- Total Fat - 14.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 21.2 mg
- Sodium - 601.4 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4 g
- Sugars - 3.6 g
- Protein - 12.4 g
- Calcium - 284.9 mg
- Iron - 3.6 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.1 mg