This is an elegant, special-occasion dish from Italy’s Liguria region, and it will take time to assemble. We think the results are worth the effort.
Fresh pasta is essential here; dried noodles simply aren’t thin or delicate enough to work here. If you’re using store-bought fresh pasta that is on the thick side, use a rolling pin or pasta rolling machine to stretch the sheets to about 1/16-inch thickness before parboiling them.
To read the accompanying story, see: Real lasagna is a culinary marvel worth every minute of your time.
The pesto and bechamel sauce can be refrigerated a day or two in advance. The pasta should be made the same day it is used. The assembled, unbaked lasagna can be wrapped (in its baking dish) in plastic wrap and then in aluminum foil, and frozen for up to 1 month. Defrost overnight in the refrigerator. Remember to remove the plastic wrap and re-cover with foil before baking.
Ingredients
Servings: 8–10
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