Lasagne alla Portofino
A luscious Italian lasagne that marries the bright, herbaceous flavor of homemade basil pesto with a silky béchamel sauce. Layers of tender pasta, creamy cheese, and a golden crust make this dish a comforting centerpiece for any dinner.
Maker: Francesco Mattana
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 1/10 lb lasagna sheets
Pesto
- 3 1/5 oz basil
- 0.76 cup extra virgin olive oil
- 3 1/5 oz pine nuts
- 2 garlic
- 2 3/5 oz pecorino cheese
- 2 3/5 oz Grana Padano
Béchamel
- 2 3/5 oz butter
- 2 3/5 oz plain flour
- 1 9/10 pt whole milk
- to taste nutmeg
- to taste fine sea salt
- to taste black pepper
Instructions
- 1Preheat the oven to 374°F (375°F).
- 2If not already toasted, lightly toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, then set aside to cool.
- 3Prepare the pesto: place the basil leaves, toasted pine nuts, garlic cloves, extra‑virgin olive oil, pecorino, and Grana Padano in a food processor. Pulse until a smooth paste forms; season with a pinch of fine sea salt if desired.
- 4Make the béchamel: melt the butter in a medium saucepan over medium heat.
- 5Whisk the plain flour into the melted butter and cook for 1–2 minutes until the mixture turns a light golden color.
- 6Gradually add the whole milk, whisking continuously to prevent lumps; continue to cook, stirring, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
- 7Season the béchamel with nutmeg, fine sea salt, and black pepper to taste; keep the sauce warm.
- 8Spread a thin layer of béchamel on the bottom of a 23 × 33 cm (9 × 13 in) baking dish.
- 9Lay a single layer of lasagna sheets over the sauce, overlapping slightly if needed.
- 10Spread an even layer of pesto over the pasta sheets, then drizzle a thin layer of béchamel on top.
- 11Repeat the layering process (pasta, pesto, béchamel) until all ingredients are used, finishing with a top layer of béchamel.
- 12Sprinkle the remaining grated pecorino and Grana Padano evenly over the final béchamel layer.
- 13Bake the assembled lasagne uncovered for 35–40 minutes, or until the top is golden brown and bubbling.
- 14Remove from the oven and let the lasagne rest for 10 minutes before slicing and serving.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lasagne alla Portofino?
- About 1 hour 20 minutes in total: 20 minutes of prep and 1 hour of cooking.
- How many servings does this Lasagne alla Portofino recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lasagne alla Portofino recipe come from?
- It was shared by Francesco Mattana on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.