Pasta of the Week 1: Pesto Zucchini Lasagne
Starting my pasta series with creamy, fragrant, comforting lasagne
Happy New Year! As I reflect on my resolutions for 2025, one idea that excites me is starting a “pasta of the week” series. My goal is to create and share 52 pasta recipes by the end of the year—and rank my favorites along the way. I’ll be revisiting classic recipes I love and exploring new ones I’ve never tried before.
For this first edition, my pasta of the week is:
✨ Pesto Zucchini Lasagne ✨
This is a recipe I made a lot when hosting dinners during university because it can feed a lot of people and also tastes delicious. It’s a twist on a classic lasagne, featuring layers of creamy béchamel, pesto, and zucchini. Perfect for a cozy winter evening!
Score:
Flavor: 8.5/10
I’d give it an even higher score but this is the first pasta of the year so I’m leaving room to grow. I loved how the fragrance of the pesto balances the creamy béchamel. it was just the right amount of creaminess without being heavy.
Difficulty: 7/10
This wasn’t the fastest dinner to put together because there are many steps involved. You could make the dish faster by using store-bought pesto or béchamel but I think it’s worth the effort making everything from scratch.
Ingredients
Pesto:
• 3 handfuls basil leaves
• 1 small garlic clove
• 20g (¼ cup) grated Parmigiano
• 10g (1.5 tbsp) walnuts or pine nuts
• 1 tbsp olive oil
• 2 tbsp water
Béchamel:
• 1L (4 ¼ cups) milk
• 75g (5 tbsp) butter
• 100g (¾ cup) flour
• Pinch of nutmeg
• Salt
Other Ingredients:
• 4 lasagna sheets (that fit in your oven-safe dish)
• 2 medium zucchinis (or 4 small), diced
• 2 cups of uncooked spinach
• 30g (¼ cup) grated Parmigiano
Instructions
1. Make the Béchamel (15 minutes):
1. Warm the milk in a pot with a pinch of nutmeg and salt. Do not boil; set aside.
2. In another pot, melt the butter over medium heat. Whisk in the flour to form a roux and cook until a golden paste forms, 3-4 minutes.
3. Gradually add the warm milk to the roux, whisking constantly to avoid lumps. Cook on medium heat until thickened and creamy, about 10 minutes.
4. Cover the béchamel with cling film pressed directly on the surface to prevent a skin. Let it cool.
2. Make the Pesto (5 minutes):
• Combine basil, garlic, nuts, Parmigiano, olive oil, and water. Blend with an immersion blender (or a food processor) until smooth.
3. Prepare the Vegetables (10 minutes):
1. Heat olive oil in a pan over medium heat. Sauté the chopped zucchini for 5 minutes until tender but still firm. Season with salt and set aside.
2. In the same pan, cook the spinach for 2 minutes until wilted. Season with salt, chop finely, and set aside.
4. Cook the Lasagna Sheets (5 minutes):
• Bring a large pot of salted water to a boil. Cook the lasagna sheets for 1-2 minutes, then drain and set aside.
5. Assemble the Lasagna (15 minutes):
1. Preheat oven to 200°C (400°F).
2. Spread a thin layer of béchamel on the bottom of a baking dish.
3. Add a lasagna sheet, followed by béchamel and a spoonful of pesto (mix the béchamel and pesto lightly).
4. Add a layer of zucchini, spinach, and a sprinkle of Parmigiano. Repeat until all ingredients are used.
5. For the top layer, spread béchamel, pesto, zucchini, and Parmigiano (omit spinach for a cleaner top).
6. Bake and Serve (20 minutes):
1. Bake for 15-20 minutes, or until the top is golden and bubbling.
2. Let the lasagna cool for 5 minutes before slicing and serving.
Total Time: ~1 hour 15 minutes
Enjoy this flavorful, creamy pesto zucchini lasagna!
