Think lasagna always has to be heavy and packed with tomato sauce? Think again! In this episode, Christie Morrison shows Bridget Lancaster how to make Genoa-style pesto lasagna that completely lightens up this hearty favorite. Instead of a traditional red sauce, Christie opts for a homemade bechamel thickened with a simple roux. This version of lasagna is rich, silky, and fresh.
Pesto Lasagna Recipe: https://cooks.io/4aOgR35
Discover more recipes through the America’s Test Kitchen App: https://cooks.io/4fOeBKB
Get exclusive access to every recipe, review, and more via our homepage: https://cooks.io/4yhpCwz
Buy The Complete Cook’s Country TV Show Cookbook, Season 18: https://cooks.io/4ycgSbf
Get more weeknight cooking inspiration from our newsletter Dinner Tonight: https://cooks.io/3SKuFpj
Discover the latest recipes, tips, and tricks from Cook’s Illustrated: https://cooks.io/4pfQEAw
Subscribe to America’s Test Kitchen: https://youtube.com/@AmericasTestKitchen?sub_confirmation=1
Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: https://youtube.com/@ATKFullEpisodes
Watch More!
In The Test Kitchen: https://youtube.com/watch?v=eLxup9tEP0M&list=PLnbzopdwFrnZsva37L040wy1u2RTOhqiF&pp=0gcJCWMEOCosWNin
The Taste Test: https://youtube.com/watch?v=SkqhwZqnA8s&list=PLnbzopdwFrnZ3usQguuxS2qWxlwj-9aN8
Techniquely With Lan Lam: https://youtube.com/playlist?list=PLnbzopdwFrnYyvwrqTB_5AhufdOMisGnF
Most Popular: https://www.youtube.com/watch?v=2guC4Badq2s&list=PLnbzopdwFrnZcFFuiSDnaymlMCb9ANwC5
Follow America’s Test Kitchen:
Instagram: http://instagram.com/testkitchen
Pinterest: http://pinterest.com/testkitchen
TikTok: https://tiktok.com/@testkitchen?lang=en
Facebook: http://facebook.com/americastestkitchen
Twitter: http://twitter.com/testkitchen
At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
#AmericasTestKitchen #CookingTutorial #FoodScience
When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission.
Watch America’s Test Kitchen…The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen On SLOPPBOXX™.COM.
This is wrong, you’re not suppose to boil the basil, that removes the flavor. You mash the basil, cheese and pine nuts with mortar and pestle.
I agree, besides the basil is blended with the oil, so no oxidization.
Something about this recipe seems off. I’m not saying it is because I haven’t tasted it, but it appears claggy. Lasagna is usually visually appetizing because it looks rich and wonderfully layered. This reads flat and one-dimensional and while pesto can be delicious, too much can prove off putting.
Loving this…would add chopped broccoli to one of the layers, though….thanks so much.
I’m here looking at the video and thinking that I would add toasted chicken and ricotta, lol… I know, I know… it wouldn’t be so “light” anymore, but it would be delicious and more nutritious with the added protein.
LOL there’s NO measurement for “Lightness”. Using Pesto is great for flavor. However the COST of making enough Pesto (with Pine Nuts) is 10-15 Times more expensive than a Tomato/Meat based sauce. The Béchamel is used in Tomato Sauce Lasagna too. I make Pizza with Pesto and another with Tomato Sauce…NOBODY says one is “Lighter” than another, it’s JUST A DIFFERERNT Flavor
YUMMMMM!!!!!!! and YUMMMMM
I followed this recipe as written and would not make it again. The parm cheese doesn’t do anything but add a salty weirdness. For my second attempt I replaced the lasagna noodles with Fusilli, added grated jack and mozzarella to the Béchamel, assembled in layers and topped with halved cherry tomatoes and crispy pancetta. Let me tell you, it was heavenly.
I LOVE pesto and make it all the time, and this seems like an awful waste of pesto and parmesan.