This Genova-meets-Napoli masterpiece comes straight from the Faella family kitchen, with a big enthusiastic endorsement from Roberto Panizza, the King of Pesto himself. (He calls it Lasagna Portofino, and if that doesn’t scream “Italian summer,” what does?)
This Lasagna al Pesto Genovese is a summery twist that’s light, fresh, yet still indulgent. Make it your next weekend project, bring it to a picnic and share with your crew, or bake one and keep it all to yourself. We won’t judge.
Here’s why this recipe is on repeat at both the Pastificio Faella and Pesto Panizza tables:
• Faella Lasagna sheets stay thick and toothsome while soaking up all the pesto + creamy goodness. A whole textural world away from thin, fresh pasta.
• Vacche Rosse béchamel gives the dish a cheesy richness and velvety mouthfeel that balances the brightness of the basil.
• Pesto Genovese is swirled right into the béchamel, and because this lasagna is baked low and slow, the pesto stays fragrant and vibrant.
• Real Italian pine nuts are layered inside and scattered on top, adding a buttery crunch that makes every bite sing.
PRO TIPS
Cover with foil for the first 10 minutes of baking to lock in moisture.
Skip the salt: Pesto Panizza brings all the savoriness you need.
2 large jars of shelf stable Pesto = lasagna for about 6 people.
Make it a day ahead and let the flavors mingle (it’s delicious at room temp, too!)