When you think of lasagne, you probably think of the famous Lasagne alla Bolognese with bolognese ragù and bechamel sauce. There are however more types of lasagne, such as Lasagna alla Napoletana with ragù alla napoletana, meatballs, sausage, and ricotta, or this Lasagne alla Genovese with pesto. I had never made it before but I will definitely make it again as it was delicious and surprisingly light. Lasagne alla Genovese is made with a mixture of pesto alla genovese and bechamel sauce, to which vegetables can be added. In this case I added roasted zucchini, an idea I got from the Italian blog Il Marito Perfetto (the perfect husband).
As with all lasagne it is best when made from scratch and as all lasagne that is quite a bit of work. But you can do it in advance and it is worth it. For this lasagne alla genovese I used the pesto from the man versus machine experiment. With homemade pesto and fresh homemade pasta this is outstanding. Lasagne can be a bit heavy, but compared to other types of lasagne this one is light.
lots of freshly grated parmigiano reggiano
For the pasta
about 200 grams (1 1/4 cups) Italian 00 flour
For the bechamel sauce
500 ml (2 cups) milk
30 grams (3 Tbsp) flour
30 grams (2 Tbsp) butter
freshly grated nutmeg
For the zucchini
Make fresh pasta dough from the eggs and the flour according to my instructions and roll it out into thin sheets. Parcook the sheets as described in my previous lasagne recipes. You should now have enough sheets to make 4 layers of dough in the 28 x 18 cm (11 x 7 inch) lasagne dish.
Preheat the oven to 225C/450F. For the zucchini, wash and dry them and cut off the ends. Cut each zucchini in half. Set each half upright on your cutting board and find out which way to slice it. Above the right direction is shown as you can cut straight to slice it.
The classic wine to have with this is a white from Liguria, Pigato di Ponente. Wines from Liguria are however hard to find outside of Liguria due to the small production. I had a hunch that this white Côtes du Roussillon from the south of France from 80% Grenache Blanc and 20% Roussanne would work well, and it did. In fact it was an outstanding pairing, one of those occasions when both the dish and the wine taste better together than they taste separately. Pesto can sometimes clash with the acidity of white wines, but this worked wonderfully. A chardonnay from Langhe would also be great.