Ricotta and Pesto Lasagne

Ricotta and pesto lasagne is a delicious dish that combines the creaminess of ricotta with the fresh and aromatic taste of pesto, typically Genoese style. Here is the recipe:

Ingredients

• 250 g of egg lasagne (fresh or dried, if you’re using dried, remember to blanch them first)
• 300 g of ricotta
• 150 g of Genovese pesto
• 100 g of grated parmesan cheese
• 100 g of grated Pecorino Romano (optional)
• 100 ml of milk
• Salt, to taste
• Extra virgin olive oil, as needed
• (Optional) fresh basil leaves for garnishing

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the ricotta with the pesto until you have a homogeneous mixture. Thin the mixture with a bit of milk to make it creamier and more workable. If you wish, add a pinch of salt, but remember that the pesto and cheeses are already savory.
3. Lightly grease a baking dish with a drizzle of extra virgin olive oil.
4. Spread a layer of the ricotta and pesto mixture at the bottom of the dish.
5. Start composing the layers by arranging the lasagne sheets side by side, until you cover the bottom of the dish.
6. Spread a generous layer of the ricotta and pesto mixture over the pasta, then sprinkle with grated parmesan and, if using, Pecorino.
7. Continue to overlay layers of lasagne, ricotta and pesto and grated cheese until all ingredients are used up, finishing with a final layer of sauce and a generous dusting of cheese.
8. Cover the dish with a sheet of aluminum foil and bake for about 20 minutes. Afterwards, remove the foil and let the lasagne gratinate in the oven for another 10 minutes or until a golden crust forms on the surface.
9. Remove the lasagne from the oven and let rest for a few minutes before serving.
10. Garnish with fresh basil leaves if desired and bring to the table.

You can further personalize this recipe by substituting some of the ricotta with diced mozzarella or by adding layers of vegetables like grilled zucchini or spinach previously sautéed in a pan.

Trivia

Lasagne is a dish that allows for many variations, traditionally prepared with ragù and béchamel, the pesto version offers a lighter and spring-like variation, typical of Ligurian cuisine where pesto is a fundamental ingredient.