How to Make Authentic Portofino Pesto Lasagna with Béchamel: The Ultimate Creamy Baked Pasta Recipe from Liguria
How many times have you wondered how to bring a main course to the table that uniquely combines the tradition of Ligurian cuisine with the enveloping creaminess of a baked lasagna?
The dilemma of finding an original variation—perfect even for vegetarians who refuse to compromise on flavor—often stresses anyone looking for exciting ideas for Sunday lunch.
The good news is that the answer comes straight from the best delis in Genoa!
Portofino-style lasagna baked with pesto and béchamel is a true comfort food. While it doesn’t belong to the most ancient Ligurian tradition (where pesto is traditionally never cooked, unlike classic mandilli de sea), this dish has become a beloved and indispensable pillar of our tables.
The baking process blends the delicate flavor of Genovese pesto with the béchamel, yielding a golden, irresistible crust that wins you over at first bite.
In this guide, I’ll show you all the steps to make them to perfection right at home—from the fluid béchamel to homemade pesto—while sharing the tricks to get it right every time. Get comfortable: let’s whip up an amazing baking dish together!
Ingredients
For the Pasta and Assembly:
For the Béchamel Sauce:
For the Genovese Pesto:
Tools
Instructions Step-by-Step
1. Make the Genovese Pesto
First, prepare the Genovese pesto following traditional guidelines by blending or gently pounding the fresh basil leaves with the pine nuts, garlic, grated cheeses, and extra virgin olive oil until smooth and bright green.
2. Make the Béchamel Sauce
Melt the butter in a small saucepan over low heat, add the all-purpose flour, and cook the roux while stirring for about 30 seconds. Turn off the heat, pour in the hot milk a little at a time, beating vigorously with a wire whisk or spatula to prevent lumps from forming. Season with salt. Turn the heat back on and bring to a boil to thicken the sauce, leaving it relatively fluid—this step is crucial to ensure the lasagna sheets cook properly in the oven. Finally, season with a grating of fresh nutmeg.
3. Assemble the Lasagna
Preheat your oven to 400°F (200°C) in convection mode. Thoroughly grease a baking dish. Spread a thin layer of béchamel on the bottom. Add a layer of lasagna sheets (note: if you are using fresh or artisanal store-bought egg sheets, briefly blanch them beforehand in boiling salted water and remove them with a slotted spoon). Add more béchamel, a drizzle of Genovese pesto, and a generous sprinkling of grated parmesan.
4. Bake
Continue alternating layers until you run out of ingredients. Finish the top layer with béchamel, pesto, plenty of grated parmesan, and a few small pats of butter to help it brown. Bake in the hot oven for about 30 minutes, or until the surface is beautifully gratinéed. Remove from the oven, cut into portions, and serve the lasagna piping hot.
Ingredient Notes & Substitutions
The Pesto: If you are pressed for time, you can opt for a high-quality store-bought pesto, but remember that making it from scratch with fresh basil leaves and pine nuts makes all the difference in aroma and authenticity.
The Pasta sheets: Depending on the type of lasagna you choose (dry packaged vs. fresh egg pasta), always check the package instructions regarding whether or not pre-blanching in water is necessary.
Storage & Make-Ahead Tips
You can assemble Portofino lasagna ahead of time, even up to a day in advance. Cover it tightly with plastic wrap or a lid and keep it in the refrigerator until ready to bake. Before baking, make sure to let it come to room temperature, then proceed with baking as directed.
Frequently Asked Questions (FAQ)
Why does Portofino-style lasagna involve cooking the pesto?
Unlike traditional Ligurian customs—which strictly forbid cooking pesto (usually used raw over pasta)—in this specific baked recipe, the pesto is cooked together with the béchamel, creating an incredibly delicate, creamy combination that is perfect for gratinating.
How do I avoid confusing Portofino lasagna with standard pesto lasagna?
To a true Genovese person, “pesto lasagna” refers to traditional mandilli de sea, which are ultra-thin sheets blanched and dressed raw solely with pesto. Portofino lasagna, on the other hand, is a rich baked dish where pesto is combined with béchamel, effectively replacing the classic meat ragù.
Varied doses for servings
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