Chef: Giuseppina Beglia

Egg Lasagnette with delicate pesto, potatoes and green beans

  • PT100M 100min
  • Difficulty


  • 150 g Lasagne n° 112 all’uovo
  • 2 medium potatoes
  • 200 g of green beans
  • 200 g of milk
  • 200 g of cream
  • 25 g of flour
  • 40 g of butter
  • nutmeg and salt
  • 80 g of basil leaves
  • 1 clove of garlic
  • 8 g of grated Parmesan cheese
  • 3 g of grated Pecorino cheese
  • 3 g of pine nuts
  • 2 shelled walnut kernels
  • 160 g of extra virgin Olive oil
  • 200 g di fagiolini
  • 200 g di latte
  • 200 g di panna
  • 25 g di farina
  • 40 g di burro
  • qb noce moscata e sale
  • 80 g di foglie di basilico
  • 1 spicchio d’aglio
  • 8 g di parmigiano grattugiato
  • 3 g di pecorino grattugiato
  • 3 g di pinoli
  • 2 gherigli di noci pelati
  • 160 g di olio extra vergine di oliva
  • qb sale grosso
Lasagne n° 112 all’uovo


Bring two litres of water to the boil in a pan, add a little salt and when the water is boiling add the basil leaves and leave them to cook for two minutes.Remove the basil using a skimming ladle and place them in a bowl of water and ice; drain and squeeze thoroughly.This will help the pesto to maintain its natural green colour. Put all the ingredients for the pesto into a blender and blend thoroughly.Prepare the béchamel sauce, and peel and slice the potatoes and steam them.Boil the green beans to taste, grate the Parmesan cheese and prepare the basil pesto. Boil the pasta sheets in the salted water for the recommended time, drain them and rinse them in cold water immediately.Lay the sheets of pasta in individual buttered ovenproof dishes, add a layer of béchamel sauce, 2 slices of steamed potato, two green beans cut open lengthwise, a spoonful of pesto and a little parmesan.Fold the corners of the lasagne inwards and cover with béchamel, a little cheese and a knob of butter; cook in the oven at 200°C for five minutes.