PESTO POTATO GREEN BEAN LASAGNA:
Creamy & Easy to Make Lasagna
When we have homemade pesto in the freezer, we like finding ways to use it beyond the classic pasta dishes. This pesto lasagna with potatoes and green beans is one of our favorite combinations: simple, creamy and full of flavor, with plenty of vegetables and all the fresh aroma of pesto.
It’s a vegetarian dish that can also be easily made vegan or lactose-free by choosing the right ingredients. The pesto combines with béchamel to create a smooth, creamy sauce, while potatoes and green beans add texture and make this lasagna a satisfying dish to share at the table.
Key steps of the recipe are supported by short videos showing textures and techniques, while the complete recipe video is available just below.
VIDEO RECIPE PESTO LASAGNA
RECIPE SCORECARD
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* Based on our internal rating system
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NUTRITIONAL VALUES
* Calculated per portion using standard ingredient databases
385 kcal
57 g
12 g
13 g
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Meal Type:
25 minutes
35 minutes
60 minutes
6
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RECIPE PROFILE
INGREDIENTS PESTO LASAGNA
"We love finding new ways to use homemade pesto, and this lasagna is one of our favorites. The creamy pesto sauce, tender potatoes and green beans come together in a simple, comforting dish that feels special without making the cooking complicated.”
✓ 9 oz lasagna sheets (250 g), fresh or dry
✓ 21 oz potatoes (600 g)
✓ 10½ oz green beans (300 g)
✓ 2 cups pesto (500 ml), thawed if frozen
✓ 2 cups lactose-free or plant-based béchamel (500 ml)
✓ 4 tbsp vegetable cooking water (60 ml)
✓ 1 handful pine nuts, optional
How it Comes Together
"A visual walkthrough of the key moments that turn simple ingredients into Pesto Lasagna."
+ HOW TO MAKE IT STEP BY STEP
1. Prepare the potatoes and green beans
✓ Peel and wash the potatoes, then cut them into small cubes or thin slices
✓ Trim the green beans and cut them into pieces about 1–1½ inches (3–4 cm) long
✓ Bring a pot of water to a boil
✓ Cook the potatoes for about 8 minutes and the green beans for 6 minutes. Keep them slightly firm, as they will finish cooking in the oven
✓ Reserve some of the vegetable cooking water
2. Make the pesto cream
✓ If using frozen pesto, let it thaw before making the cream. A thicker or slightly separated texture after thawing is normal
✓ Mix 16 oz (450 g) pesto with 2 cups (500 ml) béchamel
✓ Add 2–3 tablespoons of the reserved vegetable cooking water to make the cream softer and easier to spread
✓ The pesto cream should be smooth and fairly fluid so it can help keep the lasagna moist as it cooks
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01 - Fresh Pesto
+ RECIPE MOMENTS
02 - Use or freeze
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3. Assemble the lasagna
✓ Spread a thin layer of pesto cream over the bottom of a baking dish, about 8 × 10 inches (20 × 25 cm)
✓ Add a layer of lasagna sheets, followed by more pesto cream, potatoes, and green beans
✓ Continue building 3–4 layers, distributing the ingredients evenly
✓ Finish with a layer of lasagna sheets and spread the remaining 1.8 oz (50 g) pesto over the top for a greener, more flavorful finish
✓ Add a few pieces of potatoes, green beans and pine nuts
4. Bake and let it rest
✓ Bake in a preheated conventional oven at 350°F (180°C) for about 30–35 minutes
✓ For a more golden top, turn on the broiler for the final 5 minutes
✓ Let the lasagna rest for about 10 minutes before slicing and serving. This allows the layers to settle while keeping the lasagna creamy
For a creamy lasagna, the pesto-béchamel cream should be fluid enough to spread easily between the layers. If it feels too thick, add a little more vegetable cooking water, lactose-free milk, or unsweetened plant milk.
Keep the potatoes and green beans slightly firm after their first cooking. They will continue cooking in the oven, and keeping some texture helps prevent the vegetables from becoming too soft.
You can use either fresh or dry lasagna sheets. If using dry sheets, make sure the pesto cream is fluid enough to provide the moisture they need during baking.
Let the lasagna rest for about 10 minutes after baking. This allows the layers to settle, making it easier to slice while keeping the inside creamy.
For a vegan version, use egg-free lasagna sheets, vegan pesto, and plant-based béchamel.
For a lactose-free version, choose lactose-free ingredients throughout the recipe. You can also use lactose-free milk or an unsweetened plant milk to loosen the pesto cream.
If using frozen homemade pesto, thaw it before preparing the cream. A thicker or slightly separated texture after thawing is normal. Once mixed with the béchamel, it will become smooth again.
You can also replace some of the green beans with zucchini or another seasonal vegetable. Keep the quantity similar so the lasagna does not become too watery.
TIPS FOR PERFECT RESULTS
RECIPE VARIATIONS
+ FAQs ABOUT PESTO LASAGNA
Can I make this pesto lasagna ahead of time?
Yes. You can assemble the lasagna in advance, cover it, and keep it refrigerated until you are ready to bake it. If preparing it the day before, take it out of the refrigerator for a few minutes before baking and make sure the pesto-béchamel cream is fluid enough to keep the lasagna moist.
Can I use frozen pesto for this lasagna?
Yes. Frozen pesto works very well in this recipe. Let it thaw before mixing it with the béchamel. If the pesto looks thicker than usual or slightly separated after thawing, that is normal. Mixing it with the béchamel and a little vegetable cooking water will bring it back to a smooth, creamy consistency.
Can I freeze pesto potato green bean lasagna?
Yes. You can freeze the lasagna either assembled and unbaked or after it has been cooked and completely cooled. If freezing it before baking, thaw it in the refrigerator before cooking. In either case, wrap it well to protect it from air and freezer odors.
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