Green Lasagna al Pesto

Layers of deconstructed lasagna between slithers of zucchini, Pesto Genovese and toasted pine nuts—this is a Ligurian classic on a plate. 


Prep: 20 mins | Cook: 20 mins | Serves: 2

Liguria is a mountainous region on Italy’s north-west coastline where romantic seaside villages sit tucked beneath rugged cliffs on the edge of the Mediterranean. The region is famous for its scenery but like everywhere in Italy, food is central to the culture and as the birthplace of pesto, Ligurian cuisine has made its own mark on the world.

Inspired by traditional Ligurian el pesto lasagna, each bite of this deconstructed dish is flavoursome and satisfying, without being overly heavy. Plus, preparing the lasagna is quick and easy; once you’ve made the Pesto Genovese and put all your magic into the basil and spinach puree, it’s as simple as tossing everything together. No tedious layering needed. 



  • 8 lasagna sheets 
  • 2 small zucchinis, shaved
  • 2 tbsp pine nuts, toasted

Basil & Spinach Puree

  • 2 cups fresh spinach, rinsed
  • 1/4 cup fresh basil, rinsed and stemmed
  • 1 tbsp Almo Crème
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1-2 tbsp water

Pesto Genovese

  • 1 cup fresh basil, rinsed and stemmed
  • 4 tbsp blanched almonds
  • 1/4 cup extra virgin olive oil
  • Sea salt, to taste



  1. Prepare basil and spinach puree. Combine fresh basil and spinach in a food processor, and blend until finely chopped. Add Almo Crème, lemon juice, and sea salt, along with 1-2 tablespoons of water, and blend until smooth. Set aside.
  2. To make basil pesto, combine all ingredients in a food processor and blend until smooth. Set aside.
  3. Bring a large pot of salted water to a boil. Add the lasagna sheets and cook until al dente. Drain in a colander.
  4. While pasta is cooking, bring a separate pot of water to a rolling boil and blanch spinach until the stems are no longer rigid, about 40 seconds. Drain spinach.
  5. Arrange lasagna sheets and shaved zucchini on a plate, drizzle with basil and spinach puree, toasted pine nuts and basil pesto. Finish with a drizzle of extra virgin olive oil and sprinkle of freshly ground salt and pepper.